1, raw materials:

4,000 grams of pig's head bone and cow's bone, 20 grams of Amomum Tsaoko, Cinnamomum cassia and Glycyrrhiza respectively, star anise, citronella, clove, small green pepper, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel and salt.

2, the production method:

Wash pig bones and ox bones, put them in boiling water 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of clean water and boil them with low fire for 5 hours, and filter to keep soup.

3. Production process:

Add salad oil to the pot, stir-fry Tsaoko, Cinnamomum cassia, Glycyrrhiza uralensis Fisch., Illicium verum, Citronella, Amomum villosum, Foeniculum vulgare L., Flos Caryophylli, Fragrant Leaves, Zanthoxylum bungeanum, Pericarpium Citri Tangerinae, Yangjiang Douchi and dried Chili for 65, 438+05 minutes, take out the spices, wrap them with gauze and Qichengbao spices, and simmer them in soup for 2 hours.

4. The process of removing fishy smell:

Try to put some fishy materials in the soup base during the boiling process. If the fishy smell is too strong, you can cut two slices of ginger and put it in.

5. Take out the finished product:

Leave 30 grams of oil in the pot. When heated to 50%, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Take out the pot and pour it into a stainless steel bucket.