The broth in cooking seasoning is mostly made of old hen, chicken bone, pigeon, pig bone, yaozhu, rock sugar, white pepper, longan meat, ginger and so on.
Second, the practice of broth.
1. Meat and bone soup: prepare 1 root canal bone, 1 slice ginger, 5g white pepper, 10g longan pulp. Prepare a pot of boiling water, blanch the pig bones for half a minute, pick them up and rinse them under running water for later use; Crushing longan shell and peeling pulp for later use; Prepare a proper amount of boiling water and pour it into the soup pot (the amount of water should not be too large), add pork bones, ginger slices, longan pulp and pepper particles, and boil over high fire; After boiling, remove the foam floating on the surface and simmer for 4 hours.
2. Pig bone soup: clean pig bones and spines, chop them into large pieces, blanch the soup in a boiling water pot to remove the smell of blood, take them out, put them in a soup pot with boiling water, add onions and ginger, and cook for 3-4 hours.
3. Chicken soup: Rinse the chicken rack, blanch it thoroughly in a boiling water pot, put it in a soup pot, add a proper amount of water to boil it, turn the heat down for 2 hours, add a few pieces of ginger to enhance the flavor and remove the fishy smell, continue to cook until the soup is rich and fragrant, and skim off the oil slick.
4. Beef bone soup: wash the beef bone and chop it into large pieces, then simmer the soup in a boiling pot to remove the bloody smell. Take it out and put it in a soup pot with boiling water, add onion and ginger, boil it and turn to low heat for 4-5 hours. Cook until the soup becomes thick and thick.
Broth is mainly divided into three kinds: hairy soup, milk soup and clear soup. The main raw materials of Maotang are chicken bone, duck bone, pig bone, minced meat and pig skin. 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; Clear soup is generally made from natural old hens and lean pork.