soup stock refers to the soup of stewed poultry and meat that has been used for many years, also called gravy. The longer the soup stock is preserved, the richer the aromatic substances, the stronger the fragrance, the greater the umami flavor and the more beautiful the flavor of the cooked meat. "If you want to roast chicken, eight ingredients and soup stock"-this is the ancestral "cross formula" of "Yixingzhang" roast chicken in Daokou, Henan Province with a history of 3 years.

1. Method of making:

Any soup stock is accumulated over time, and it comes from the first pot of soup, and the home-made soup stock is no exception.

1. The first pot of soup, that is, the soup for stewing chicken, ribs or pork, should be supplemented with spices such as pepper, aniseed, pepper, cinnamon, Amomum villosum, beans, clove, dried tangerine peel, Amomum tsaoko, fennel, kaempferia galanga, cinnamon, fresh ginger, salt and sugar. 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 seasonings can depend on the market conditions, and they are not indispensable, but the 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 that of general stewed meat. Seasonings that are not easy to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them in a pot, add seasoning, add water (slightly more than normal), cook the main ingredients, take out the meat and eat it, pick out the seasoning, and remove impurities to get the soup, which is the "ancestor" of the old soup.

put the soup in an enamel jar, a ceramic jar or a glass jar, cool it and store it in the refrigerator.

2. When stewing chicken, meat or ribs for the second time, take it out and pour it into the pot, add the main ingredients and the above seasonings (the dosage is halved), and then add a proper amount of water (the amount of water depends on the amount of old soup, but the total amount is slightly more than the normal amount). After stewing the main ingredients, keep the soup according to the previous method. Repeatedly, you can get the "soup stock". This soup stock can be used to stew meat or chicken. After repeated use for many times, the stewed meat tastes delicious, and the stewed chicken has a meat flavor, which is wonderful.