Simple dry tofu is simmered in old soup for about ten minutes~~~Old soup is more troublesome~~

Any old soup is accumulated over time, and it all starts from the first pot Soup comes, and home-made soup is no exception. The first pot of soup is the soup for stewing chicken, ribs or pork. In addition to the main ingredients, you should also add Sichuan peppercorns, aniseed, pepper, cinnamon, amomum villosum, beans, cloves, tangerine peel, grass fruits, cumin, and kaempferol. , indigo, cinnamon, fresh ginger, salt, sugar and other seasonings. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of the soup. The varieties of the above-mentioned seasonings can be determined according to market conditions, and not all of them are indispensable, but commonly used seasonings should account for more than half. The amount of seasoning depends on the amount of main ingredients, which is the same as general stew ingredients. Seasonings that are difficult to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them into the pot, add seasonings, and add water (slightly more than the normal amount). After the main ingredients are cooked, take out the meat and eat it. Remove the seasonings and decant the resulting soup. He is the "ancestor" of "Laotang".

Put the soup in an enamel jar, let it cool and then store it in the refrigerator. When stewing chicken, meat or ribs for the second time, take them out and pour them into the pot, add the main ingredients and the above seasonings (halve the amount), and then add an appropriate amount of water (the amount of water depends on the amount of old soup, but the total amount should be slightly more than the normal amount) ). After simmering the main ingredients, follow the previous method to reserve the soup. Repeat this to get the "old soup".

I have never made Laotang myself, but the specific instructions on the Internet are as follows~~^_^