A can of old soup has been used for a hundred years? You can often see it written in literary works. In the process of cook the meat, after repeated stewing, the soup stock was indeed preserved. Pork, ribs and chicken are all excellent materials for cooking soup stock for the first time. Just don't use mutton, which tastes heavy, or the old soup will always haunt the smell of mutton. Wash the chicken, cut it into pieces, soak it in clear water for about two hours, and remove the blood. Drain the soaked chicken pieces and add cinnamon, aniseed, angelica dahurica, clove, tsaoko, nutmeg, ginger and pepper, or add a little star anise and fragrant leaves. It is best to wrap these seasonings with gauze to avoid affecting the preservation of broth when the seasonings are not washed clean. Friends who don't know how much they need can go to the vegetable market to buy stewed meat specially prepared by others, or directly tell others how much meat they have stewed and he will match it.
Pour a lot of water into the pot and bring it to a boil. In the meantime, skim the foam and blood. After boiling, continue to boil for about ten minutes, and then turn to low heat for stewing. Continue to cook for about two hours until the soup turns milky white. Take out the chicken pieces and eat them with salt. Take out the seasoning, put the cold soup, put it in a big enamel cup, cover it, wrap it with a layer of plastic wrap, and put it in the refrigerator for 37 days. In the meantime, take out the meat and cook it again, so there is no need to sterilize it at high temperature. If it takes longer, it is best to heat it at high temperature when eating.
Never add salt when cooking broth, and it is best not to put onions and garlic, which will affect the preservation of broth. When stewing for the second time, the seasoning can be halved compared with the last time, otherwise the taste will be very strong. Save the soup stewed with meat and ribs several times. Buy a processed Chai chicken in the vegetable market, clean it, add onion, garlic, ginger slices, cooking wine, Chili noodles, pepper and soy sauce, grab it evenly, coat the chicken belly with cooking wine, and let it stand for about two hours. Brush a layer of honey water on the chicken skin and dry it. Heat the oil in the pot, and when the chopsticks are put in and bubbling, put the marinated chicken in. It's best to wrap it in a colander, pour hot oil on the chicken and fry it until it is golden, so it's not easy to fry.
Put the fried chicken in a casserole, pour in the soup stock, add the onion and ginger slices, pour in soy sauce, soy sauce and cooking wine, sprinkle with salt and a little sugar, and stew until the chicken is cooked. The old soup preserved many times absorbed the greasy taste of chicken, and the chicken was cooked in hot oil, which stimulated its own fragrance, which was fragrant but not greasy. That's roast chicken in soup stock. It tastes just right! Put it in the refrigerator and take it out and tear it. It tastes better! ?