preparation of spice package

Amomum Tsaoko 28g, Illicium verum 28g, Alpinia officinarum 3g, Alpinia katsumadai 3g, Zanthoxylum bungeanum 25g-35g, Foeniculum vulgare L., dried Chili 35g-6g (red), Senecio Senecio 2g, Fragrant Fruit 1g, Kaempferia Kaempferia 1g, Pericarpium Citri Tangerinae 1g and Piper Longi 15g. 15 grams of fragrant leaves, 3 grams of Amomum villosum, 5 grams of clove (remember not to put too much bitter taste), 15 grams of codonopsis pilosula, 15 grams of pepper, 5 grams of Gan Song, 5 grams of licorice and 5 grams of hawthorn < P > Practice: weigh all kinds of spices, cut the big ones into small pieces and crush them in a spherical shape, add clear water that can cook the amount of spices in the pot, and put all the spices in after boiling with strong fire, and wait for the water.

Making stock

1. Half an old chicken (about a catty), 2-3 chicken skeletons (about a catty), 1,5g pig bone, 25g lard and 25g soybean oil

Making stock

Soup stock is the old stock that must be boiled first to make brine. The production steps are as follows:

1. Water-boiling: thaw the weighed old chicken, bones and chicken rack, and boil them in boiling water for 3 minutes, then take them out and wash them with clear water

2. Add 3 kg of clear water to the pot, boil them with the weighed lard and soybean oil, and then cover the pot and cook them for 4-5 hours. After the old chicken is rotten, take out all the bottom materials and cook the bottom materials. Then, the residue in the old soup will be consumed, and the remaining soup will be broth

fried sugar color

25 grams of rock sugar and 25 grams of water (it is best to use dark and large pieces of rock sugar, and break it yourself if it is big).

The method is as follows

Step 1: Heat the wok first, then pour in a small amount of cooking oil, and turn around the wok to make the oil cover the whole wok.

Step 2: When the oil temperature becomes hot, pour in the rock sugar, and break it quickly and break it up in case of fire.

step 3: after all the rock sugar is broken, turn to medium fire and continue to stir the rock sugar to make it completely liquid. If you can't master the heat well, you can also use a small fire when frying sugar, but it will be slower. When frying the sugar color, you must constantly stir the sugar color, otherwise it will stick to the pot, which is very troublesome.

Step 4: When the sugar turns into liquid, turn to low heat, continue to stir-fry the sugar, turn off the fire after the sugar bubbles, and continue to stir-fry the sugar with the remaining temperature until the sugar turns red. At this time, the sugar is completely fried. Add water equal to the sugar color in the pot and stir it with a spoon to serve it out.

onion and garlic package

25g of onion segments, 15g of ginger slices and 1g of garlic

Practice: weigh the garlic and onion, cut into 2cm pieces, and beat the garlic. It is best to fry it with a little oil for 1min and then wrap it with gauze.

seasoning

15g of salt (to be tasted frequently, and added while tasting), 1g of monosodium glutamate, 2g of chicken powder, 15g of oil consumption, 45g of mushrooms and 1g of cooking wine

Making brine

Add spice bags, onion and garlic bags, fried sugar color and seasoning to the boiled old soup, and simmer for a while. After cooking, take out all the packages, and filter out the residue in the brine with a strainer. The onion and garlic packages can be discarded after two times at most, and the spice packages can be replaced after they have no flavor. The proportion and dosage of the spice packages added in the later period are the same as before. When the flavor of the brine is weak, the spice packages should be used to enhance the fragrance. Do not cook the spice packages for too long, but the fragrance should not be too weak. The cooking time is mainly defined by nose smell. After the above materials are put away, cook them on low fire for 1-1. Leave it for 24 hours and the taste will be more fragrant and strong.