Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g onion 300g cooking wine 65438+ chicken essence monosodium glutamate 000g?
Spices: Rhizoma Kaempferiae 30g Illicium verum 20g Clove10g Amomum 50g Foeniculum100g Angelica dahurica 50g Tsaoko 50g Vanilla 60g Orange Peel 30g Cinnamomum cassia 80g Pickle 50g Senecio 30g Lemongrass 40g Lawn 50g Pepper 50g?
Soup: 3500 grams of chicken skeleton and 1500 grams of bone?
Make (1) chicken skeleton. Boil the pig bone (broken with a hammer) in cold water until it boils, remove the blood foam, clean it with clear water, add water again, add ginger (broken) and green onion (keep the root full length), and cook it slowly with low fire after boiling, instead of proudly making a halogen soup with strong fire (small fire clear soup, strong fire soup) for use. (2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and stir fry slowly with medium heat. When the sugar turns from white to yellow, switch to low fire. When the sugar oil turns yellow and bubbles, continue to stir fry from the fire mouth (this time must be fast, otherwise it will become bitter, you can try it several times first), and then get angry and turn from yellow to dark brown. When the bubbles change from big to small, add a little cold water, and then stir-fry with low fire until the paste smell is removed, which is the sugar color (the sugar color is neither sweet nor bitter, but the color is golden) (3) The spice is broken or changed (don't dilute it, change it slightly, so as not to affect the effect). Wrap it in a spice bag and tie it. Boil it in boiling water for 5 minutes alone, take it out and put it in brine soup, add salt and appropriate amount of sugar and pepper, and cook it with medium and small fire to make the first embryo red brine (white brine is the same as spice, without pepper and sugar).