Nowadays, soup stock generally refers to a soup made from a certain kind of food (generally such as meat, chicken, duck, etc.) that has been simmered for a very long time.

Broken soup (fresh soup) is generally divided into three categories: raw soup, milk soup and clear soup

Method:

1. Raw soup

< p>Mao Tang is widely used in ordinary cooking. In the kitchen, it is often continuously boiled and continuously replenished with water.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Fire: Bring cold water to a boil, remove the foam, add onion and ginger wine, and simmer over low heat for a few hours.

Soup yield: 3-5 times that of raw materials.

2. Milk soup

Materials: Choose chicken, duck, pig bones, pig paws, pig knuckles and other raw materials that are easy to produce white soup (fatty acid).

Hot: The raw materials are scalded with boiling water. Bring cold water to a boil over high heat, remove the foam, add onion and ginger wine, and bring to a simmer over low heat until the soup thickens and becomes milky white. Soup yield: 1-2 times of raw materials.

3. Clear soup

Clear soup is divided into ordinary clear soup and refined clear soup.

(1) Ordinary clear soup:

Ingredients: old hens (naturally raised hens), with some lean pork.

Hot: The raw materials are scalded with boiling water. Bring water to a boil over high heat, remove the foam, add onion and ginger wine, then reduce the heat to low, keep the soup slightly open, and stir in small bubbles. If the heat is too high, it will boil into white milk soup; if the heat is too low, the flavor will not be strong.

Soup yield: 1-2 times of raw materials.

(2) Refined clear soup (top soup, top soup, single soup, double soup)

Take ordinary clear soup and filter it through gauze. Chop the chicken into minced meat and soak it in onion, ginger wine and water for a while. Add the minced chicken into the clear soup, heat over high heat and stir. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended solids in the soup are absorbed by the chicken mince, remove all the chicken mince. This refining process is called "hanging soup". The clear soup that has been refined twice is called "Shuangdiao soup".

Clear soup is the most difficult soup to make, and it is also the best quality soup. Clear and fragrant. Often used in shark fin, sea cucumber or high-end fresh soup dishes.