Simply dry tofu and simmer it with the old soup for ten minutes ~ ~ The old soup is a little more troublesome ~ ~

Any old soup is accumulated over time, and it comes from the first pot of soup, and the home-made old soup is no exception. The first pot of soup, that is, the soup of stewed chicken, ribs or pork, should be supplemented with spices such as pepper, aniseed, pepper, cinnamon, Amomum villosum, beans, cloves, dried tangerine peel, Amomum tsaoko, fennel, kaempferia galanga, cinnamon, fresh ginger, salt and sugar. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of soup. The varieties of the above seasonings can depend on the market conditions, and they are not indispensable, but the commonly used seasonings should account for more than half. The amount of seasoning depends on the amount of main ingredients, which is the same as that of general stewed meat. Seasonings that are not easy to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them in a pot, add seasoning, add water (slightly more than normal), cook the main ingredients, take out the meat and eat it, pick out the seasoning, and remove impurities to get the soup, which is the "ancestor" of the old soup.

put the soup in an enamel jar, cool it and store it in the refrigerator. When stewing chicken, meat or ribs for the second time, take it out and pour it into the pot, add the main ingredients and the above seasonings (the dosage is halved), and then add a proper amount of water (the amount of water depends on the amount of old soup, but the total amount is slightly more than the normal amount). After stewing the main ingredients, keep the soup according to the previous method. Repeatedly, you can get the "soup stock".

I haven't cooked the soup stock myself, but the specific introduction on the Internet is so ~ ~ _