Sauteed white salt water

Raw materials: 2000g of preserved chicken, 2000g of preserved duck, 2000g of pig bone and chicken bone, 0/00g of onion ginger/kloc-,0/5g of star anise/kloc-,0/0g of tsaoko, cinnamon and pepper/kloc-,30g of dried pepper, 50g of chicken essence and monosodium glutamate.

Preparation: Wash the onion, ginger, star anise, tsaoko, cinnamon, pepper and dried pepper, and wrap them with gauze and spice. Wash the preserved chicken, bacon, preserved duck, pig bones and chicken bones, put them in boiling water, blanch them for five minutes with high fire, skim off the floating foam, then wash them, put them in a stainless steel bucket, add clean water, boil them with high fire, then cook them with low fire for five hours, add spice bags, chicken essence, monosodium glutamate, pepper and white sugar, and then filter them.

02

Northern miso soup

Ingredients: salad oil1500g. B: 2500 grams of beef leg bones, 3000 grams of pig leg bones, 2000 grams of old ducks and 2500 grams of old hens. C 750 grams of sweet noodle sauce and 300 grams of rock sugar. D onion1000g, ginger 500g, Siraitia grosvenorii 3, garlic 500g, star anise, pepper, fragrant leaves, coriander, angelica dahurica, galangal and hawthorn slices 50g each, fennel, nutmeg, kaempferia kaempferia and cinnamon 75g each, poppy shell100g each and clove 30g each. E. 300g of cooking wine, 200g of light soy sauce and 350g of light soy sauce.

Production: pour salad oil into the wok, heat it, add broken rock sugar and stir-fry for four minutes, add sweet noodle sauce and stir-fry for two minutes, and then remove it for later use; Pour in the remaining salad oil, heat it, stir-fry it for 20 minutes on low fire, take it out and put it in a material bag; Wash beef leg bones, pig leg bones, old ducks and old hens, cut into pieces, put them into boiling water, blanch them with strong fire for five minutes, take them out and put them into stainless steel barrels, add clean water, boil them with strong fire, skim off the floating foam, add the previously fried materials, season them with E, and cook them with low fire for five hours.

03

Raw materials: 3500g monohydrate, Meijia fresh soy sauce1500g, Jiangmen Lanhua brand soy sauce1500g, rose wine 500g, Shaoxing wine1000g, crystal sugar1500g, salt 50g, Shuangqiao monosodium glutamate 30g, etc. B 2500 grams of pig bone, 3000 grams of old chicken and 300 grams of dried shrimp. 30g of pepper, 30g of star anise, 30g of fennel and 30g of tsaoko, 2g of Siraitia grosvenorii and 20g of licorice. , cinnamon and galangal, citronella and clove each10g, dried tangerine peel 8g, angelica sinensis 5g and dried red pepper 5g. D 500g of chicken oil, 50g of onion, ginger, dried onion and garlic, and 80g of coriander head.

Preparation: Chop pig bones and old chickens into pieces, put them in boiling water and cook for ten minutes, then take them out; C) Soak the materials in boiling water with strong fire for five minutes, then take them out and put them into a spice bag; Stir-fry onion, ginger, dried onion, garlic and coriander head in chicken oil with low fire for 15 minutes, take out the raw materials, put them in a stainless steel bucket, boil the charging bag and all materials A and B with high fire, turn to medium fire for 4 hours, and filter.