Maotang is widely used in ordinary cooking, which is continuously cooked and supplemented with water.
Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pigskin and so on. Boil in cold water, skim off the foam, add onion ginger wine and simmer for several hours.
Milk soup
Milk soup generally uses chicken, duck and pig bones, pig feet, pig elbows, pig bellies and other raw materials that are easy to whiten the soup.
Boil the water first, put it in cold water, skim off the foam, add onion ginger wine, and simmer on low heat until the soup is thick and milky white.
clear soup
Clear soup can be divided into ordinary clear soup and refined clear soup.
1. Ordinary clear soup: choose old hen with some lean pork, blanch with boiling water, blanch with cold water, and skim off the foam.
Add onion ginger wine, then turn down the heat, keep the noodle soup slightly boiling, and turn over the broken bubbles.
If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be strong.
2. Refined broth: filter the ordinary broth with gauze, chop the chicken breast into minced meat, and soak it in onion ginger wine and water for a while.
The minced chicken is wrapped in gauze, put into the broth, and heated and stirred with high fire.
When the soup is about to boil, change it to a small fire and don't let the soup boil.
After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are taken out.
This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup".
The soup refined in this way is the top grade in the soup, and the white water is clear and delicious.
Often used to make high-grade dishes, the representative dish: boiled cabbage.
20g of Zanthoxylum bungeanum, 5g of Kaempferol, 5g of Glycyrrhiza uralensis Fisch, 5g of fennel, 0g of dried tangerine peel 10g, 5g of cinnamon 15g, 5g of Amomum tsaoko and 5g of clove.
Ginger 10g, scallion 15g.
B material: butter 1 kg, star anise 20g, raw leek 50g, black fermented soybean100g, yellow fermented soybean100g.
C material: beef 25,000g, hind leg bone10000g, carrot 2000g, white radish 2000g, onion1500g.
500g tomatoes and100kg water.
D seasoning: white wine 1200g, half a bottle of soy sauce, chicken essence powder 100g, sugar 200g, salt 100g,
Processing of beef soup
1. Wrap the material A in a cloth bag to make a halogen bag.
2. Cut the onion and beef into 5x3cm pieces.
3. Boil beef and beef bones in boiling water for 2 minutes, and pick them up.
4. Put the butter in a hot pot, fry until golden brown, and remove the oil residue.
5. Add star anise and onion to butter and stir-fry. Add black and yellow fermented beans and cook for five minutes.
6. Boil 100 Jin of water+1,+halogen bag, +5. Boil the seasoning to remove impurities and foam, cover the pot and cook for one and a half hours.
7. Pick up the beef and cook for another 30 minutes. Pick up all the seasonings and weigh them to see if they are 100 kg, but there is not enough water to make up.
8. Boil for 10 minute, and filter to obtain beef soup.