Prepare broth, 30 kg of clear water, two chicken racks (old hen is the best) and three kg of pig bones (old sow is the best) in cold water, boil over high fire to remove floating foam, and then simmer for about six hours. When the pan is hot and the oil pours quickly, immediately add the rock sugar and stir fry over low heat. The cooking spoon should constantly turn the rock sugar to make it evenly heated. The temperature should not be too high. If it's too hot, move the pot quickly. When the temperature drops slightly, put it back and continue frying.
Licorice, pepper, fennel, cinnamon, clove and tsaoko are wrapped in gauze (this can prevent the spices from scattering and is convenient to take out, so you can omit this step if you don't mind). There are also onions, ginger, garlic, coriander, soy sauce, soy sauce, cooking wine, rock sugar and beer. The marinade diluted with bone soup can be reheated, so that the color and taste can maintain the original color and taste, and it will not be salty. When the finished product is sold, it should be covered with ginger, shredded pepper, garlic and onion, and the soy sauce should be prepared by itself, so it is better to be fresh by yourself. Most importantly.
They are: northeast sauce soup, northern red halogen, Jiangsu and Zhejiang bad halogen, Sichuan spicy halogen and Chaozhou halogen. There are also northwest wax sauce and Soviet brine on a small scale. Although there are many branches and different tastes, many ingredients are the same when braised pork. Stimulate appetite and benefit nutrition. 2. Promote growth and development, enhance memory, suitable for teenagers. 3. It is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine for promoting iron absorption.