Soup stock is made of big bones. The so-called "soup stock" does not mean boiling a pot of soup for decades to make it grow old. "Soup stock" is actually an old recipe. The legendary "soup stock" often appears in old restaurants or delicatessens, because soup stock is also a new kind of soup, and ingredients and seasonings are slowly added every day. The function of soup is that it is a taste cultivated in restaurants for a long time. Even if there is not enough spices one day, the soup will still have a mellow taste. Broth can play a corrective role, similar to kimchi water. If a restaurant is closed for a long time, it is called soup stock. Either the boss is at home every day or he keeps it all the time.

Or a lie. Hometown chicken soup is also a unique chicken soup. Many people go to the hometown chicken fast food restaurant to drink a cup of delicious chicken soup. Some people even like to drink hometown chicken soup, just want to know how to make hometown chicken soup. Hometown chicken soup adopts Liang's ancestral cooking recipe. However, ordinary people can't make delicious chicken soup in their hometown Although the secret recipe of villager Saunders' chicken soup is not out of the news, villagers can buy a chicken for their hometown to raise pure old hens. Interested friends can buy an old hen to stew at home, saying that his stewed chicken soup is delicious.

That is, stewed chicken, ribs or pork soup, in addition to the main ingredients, spices such as pepper, star anise, pepper, cinnamon, Amomum villosum, beans, clove, dried tangerine peel, Amomum tsaoko, cumin, kaempferia kaempferia, cinnamon, fresh ginger, salt and sugar are added. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of soup.

The varieties of the above condiments can be determined according to the market situation, not necessarily, but the commonly used condiments should account for more than half. The amount of seasoning depends on the amount of main ingredients, and the ingredients used in general stews are the same. Condiments that are not easy to choose should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them in a pot, add spices and water (slightly more than normal), cook the main ingredients, take out the meat, pick out the spices and pour out all impurities. Soup is the ancestor of soup stock.