Stew is a common delicacy, and it can also be said to be a seasoning we often use. Many dishes are cooked with broth to enhance the taste. There are three common broths we use, 1. Pork bone broth 2. Beef bone broth 3. Stewed chicken broth. Common methods of cooking broth.

1. Pork bone broth

How to make pork bone broth: pork bone broth

How to make pork bone broth: 1. Add pork bones to boiling water. Blanch to remove blood and impurities; 2. Pick up the blanched pork bones, rinse them, put them into the pot and add ginger slices, carrots, and onions; 3. Bring step 2 to a boil over high heat and use an oil net to scoop out the impurities. Turn to medium-low heat and simmer until it becomes soup.

Note: Boil the pork bones in boiling water for 5 minutes to remove impurities and blood, and pour out all the soup. Rinse the cooked pork bones with tap water, put them all into the pot, add onions, ginger, wine, and water and simmer slowly to make pork bone soup.

2. Beef bone stock

How to make the stock: Beef bone stock

Ingredients: 1500g beef bone, 300g onion, 400g corn, 200g ginger, 1 cup of rice wine, 6000ml of water

Steps to make beef bone soup: 1. Wash the beef bones and blanch them in boiling water to remove the blood; 2. Pick up the pork bones from step 1 and rinse with water Clean and set aside; 3. Wash the corn and peel off the leaves; wash and slice the ginger and set aside; 4. Add the beef bones from step 2, corn from step 3, ginger slices and all seasonings into the pot and cook until boiling; 5. Turn to medium-low Continue to simmer for about 40 minutes, then filter the ingredients, remove the foam and get the soup.

3. Stewed Chicken Stock

How to make the stock: Stewed Chicken Stock

Ingredients: 1200g chicken bones, 1 onion, 2 carrots , water 6000ml

How to stew chicken stock:

1. Blanch the chicken bones in boiling water and wash them and set aside. Cut the onions and carrots into pieces (do not cut them too much) Small pieces to avoid being too soft and separated during cooking); 2. Add 6000ml of water, boil the washed chicken bones over high heat, and skim off the foam; 3. Add onions and carrots, bring to a boil, then turn to low heat and simmer for about 2 hours. 4. Turn off the heat and filter until only the chicken soup remains. Cool and serve as chicken stock. Can be stored frozen in a sealed ziplock bag.

Summary: There are many ways to cook soup stock, which are not static. We can also make improvements during the cooking process for the sake of deliciousness. What do you use to make soup stock? Is it for catering or homemade? If used for catering, the above method may be time-consuming and costly. So for restaurants, how can the broth be made fresher, more fragrant and cost-effective? When making soup stock in the catering industry, stock seasoning (thick soup pot) has obvious advantages. It is a good choice to choose stock seasoning when opening a restaurant that requires stock.