The words "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so in the hanging of the white soup must pay attention to the raw materials have to match, in order to ensure that the soup is fresh and flavorful.

The characteristics of the soup are: milky white color, positive taste, thicker consistency.

Old hen a mother of a duck pig bones 15 pounds of carp 4 pounds

(Carp soup must be wrapped in gauze)

Suspended soup process

1 raw materials blanch to blanch through the 2 cold water to soak the ingredients for 1 hour, so that the raw materials within the nutrients suspected of solid, simmering out of the soup is fresh and flavorful.3 suspend the soup when added to the ginger, onion, cooking wine, pepper particles.4 Mixed with water at once, if the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligent foam, in order to ensure that the soup white. The soup should be simmered over high heat for a thick white soup, and over low heat for a clear soup. It is important to note.

Editing the pot

Generally, it is recommended to use a 4:6 pot, i.e. 4 parts broth and 6 parts oil.

Raw materials for the pair of pots: 50 grams of ginger granules; 50 grams of garlic granules; 15 grams of salt; 50 grams of monosodium glutamate (MSG); 50 grams of chicken essence; 5 grams of pepper; 75 grams of yellow wine; 15 grams of sugar; 10 grams of mash; 40 grams of dried chili; 25 grams of peppercorns; 5 kilograms of old oil; and 3 kilograms of fresh broth.

Remember:Season the flavor first, then put the mother ingredients. Peppercorns and dried chili peppers put the old oil and mother ingredients before you put.

Four, clear soup bottom

Recipe: chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujubes 10 grams of goji berries 5 grams of garlic 10 grams of ginger (to take the skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain treasures 20 grams of clear broth 4 jin. Lard 100 grams

Specialties (sheep's blood mushrooms, bovine bacilli. Mushrooms etc.)

20 grams of angelica and ginseng*** are chopped into granules and put into the bottom of the pot of white broth for good results.

Specialty production editor

1 seafood ribs pot:

Small fine ribs 1 catty and a half, dried shiitake mushrooms 8, squid head 2 (with whiskers) 4 slices of spices, onions, ginger, garlic, cooking wine, cooking seasonings, peppercorns.

Ribs cut, blanch (cuan) hot water.

Put oil in the pot, when the oil is hot, put onion, ginger and garlic, cooking wine, pepper, sesame leaves. Stir fry the flavor, put the ribs. Add wine, saute for about 3 minutes, add mushrooms and squid. Add enough water. Pressure cook for 15 minutes. Add sesame oil and monosodium glutamate to make the base of the pot, and shabu-shabu the fatty beef to call it a masterpiece.

2. Spicy beef base.

One can of Sriracha, one and a half kilograms of beef brisket, green onion, ginger, garlic, cooking wine, seasonings, peppercorns, licorice, cloves.

Brisket cut into small pieces blanch hot water. Put the oil in the pot, when the oil is hot, add onion, ginger and garlic, dashi, pepper, sesame leaves into the beef south, cooking wine, stir fry for about 3 minutes. Then put Lao Ganma chili sauce. (according to personal preference). Soy sauce a little a lot of water. Pressure cooker for 20 minutes. Cooked into the garlic cloves or minced green garlic.

Ingredients:

Onion, ginger, garlic, peppercorns, chili peppers, seasoning packet, seasoning sauce, spicy sauce, garlic sauce, various vegetables, etc.

Practice:

1, the first step of the hot pot: simmering soup, although there is a soup base seasoning, but directly with water is absolutely not! So every time I have to boil two pots of big bone soup, why two pots? A pot to do soup base, another pot used to add soup ah! Hey, so that the hot pot will not eat more and more fade ah ......

2, this is the electric casserole simmering for five hours of the big bones, melt in the mouth, look at the soup color, are white! Ready to do the first soup base with; there is a pot of big bone soup, with electric pressure cooker "nutritional stew" function, boiled for an hour made;

3, this is to buy the soup base: spicy and not spicy two kinds of soup, ready to do mandarin ducks bottom;

4, ready to mandarin ducks pot;

5, the bottom of the pot seasoning direct Cooking is not possible, must be fried to be fragrant! Ready onion, ginger, garlic, and pepper, because I like spicy flavor inside with a little bit of hemp;

6, small fire, add a little oil, put pepper, probably grab a small handful of the way, with a small fire to fry the aroma;

7, into the spicy seasoning packet of the sauce packet, stir fry;

8, and then into the two segments of green onions, a single garlic (cut in half), two pieces of ginger, stir fry;

8, and then put two sections of onions, a single garlic (cut in half), two pieces of ginger, fried;

9, and then into the pot of water, the pot of water and the pot of water and the pot of water and the pot of water.

9, add the spice packet, stir-fry;

Practice:

10-11, pour in the big bone soup, a little boil (do not have to wait for the boil), transferred to mandarin ducks in the pot;

12, wash the pot (this time, silly, I should do the broth pot first, so that there is no need to wash the pot.... ...), put the oil, sautéed onions, garlic and ginger, the fire can not be too big, as well as fried burnt ha;

13, put the sauce packet, with the frying of the spicy pot side of the soup base is almost ha;

14, pour in the bone broth, a little boiled and then transferred to the mandarin ducks pot, and then put into the flavor packet, put half of them can be;

15, mandarin ducks hot pot on the done! Turn to the induction cooker on the stew on it!

3, clear soup pot base recipe: 6 grams of chicken essence, monosodium glutamate 4 grams of salt 2 grams of pepper 3 grams of jujubes 2 grams of goji berries 1 gram of garlic 2 grams of ginger (take the skin) 1 gram of chicken oil 10 grams of tomatoes 1 slice of mountain treasures 4 grams of broth 500 grams of lard 20 grams of lard

4, pickled cabbage fish pot base

recipes: 1 tail of live carp or grass carp, bubble Sauerkraut 40 grams, 200 grams of broth, 20 grams of pickled red pepper, pickled ginger 8 grams, 6 grams of wild pepper, 5 grams of dried chili pepper, 1 gram of peppercorns, 10 grams of garlic cloves, salt, chicken essence, pepper, cooking wine, sesame oil in moderation, 30 grams of vegetable oil