Folk crock soup

1. Tea mushroom chicken soup:

Ingredients: 75g of dried tea mushroom, 1 native chicken, 15g of Lycium barbarum, 1g of Radix Angelicae Dahuricae, 15g of Radix Codonopsis, 3 scallions, 9g of ginger slices, 15g of Radix Adenophorae, 1g of yellow rice wine, salt, monosodium glutamate, machine essence and pepper.

production: soak the tea mushroom in warm water and wash it, slaughter and wash the native chicken, chop it into pieces, scald it in boiling water for 1-2 minutes, take it out, put it into three crocks on average after taking it out, add all the ingredients into the crocks equally, add 8% clear water, cover it with tin foil and sealing, and put it in a furnace or cylinder for 5-6 hours.

2. Huangli Pig's Foot Soup

Ingredients: 6g of soybean, 6g of pig's foot, 2g of angelica dahurica, 3g of codonopsis pilosula, 5g of Sophora japonica, 1g of licorice, 1 onion knot, 4 slices of ginger, 4g of yellow wine, and proper amount of salt, monosodium glutamate, organic essence and pepper.

production: soak soybeans in warm water for 3-4 hours, clean pig's feet and chop them into 2.5 cm square hairs, scald them in boiling water for 3-4 minutes, take them out and put them in a crock, add 8% water, seal them with tin foil and cover them, and put them in a furnace or jar for 5-6 hours.

3. horseshoe pig lung soup

raw materials: 2 horseshoes, 3g pig lung, 1g ginger, 15g onion, 5g refined salt, 2g monosodium glutamate and appropriate amount of soup. 2 grams of angelica dahurica, 2 grams of yellow wine, 3 grams of adenophora root and 3 grams of kaempferia kaempferia.

production: wash the horseshoe for later use, put the throat of the pig's lung on the tap and pour clean water to make the pig's lung swell and fill it with water, squeeze the bleeding water by hand for many times until the pig's lung is white, then cut the pig's lung into pieces, boil it in boiling water for 5 minutes, take it out, and put the lung block, horseshoe and all ingredients into a tile and pour it into a furnace or cylinder for 2-3 hours.

4. Pork tripe and old duck soup

Ingredients: 1 pork tripe, 1 old duck, 1 grams of Radix Angelicae Dahuricae, 15 grams of Radix Codonopsis, 15 grams of Sophora japonica, 1 grams of Rhizoma Kaempferiae, 3 scallions, 12 slices of ginger, 1 grams of yellow rice wine, salt, monosodium glutamate, chicken essence and pepper.

production: soak the pork tripe in boiling water, take out a layer of stomach acid from the surface of the pot and rinse off the old duck. Then chop the pork tripe and the old duck into pieces, fish them up in boiling water for 2-3 minutes, and put them in three earthenware pots on average. Add 8% water, put them in the furnace or simmer for 5-6 hours.

5. huaren tendon soup

raw materials: 5g of peanut kernel, 15g of tendon of pig's trotters, 2g of angelica dahurica, 1g of licorice, 3g of adenophora, 2g of refined salt, 2g of onion, 5g of ginger, 1g of pepper and proper amount of chicken essence.

production: soak the peanut kernel for 2 hours, remove impurities and moldy particles, peel and drain the water for later use, tie the onion, smash the ginger for later use, put the tendon in a pot, add appropriate amount of water, take it out after steaming in a drawer, soak it in cold water for 2 hours, peel off the outer fascia, clean and cut it into long sections, and cut the cut tendon and peanut kernel with onion, ginger, salt and water.

6. stewed beef soup

ingredients: 5g of beef, 15g of onion, 1g of ginger, 5g of refined salt, 4g of monosodium glutamate, 3g of cooking wine, 1g of angelica dahurica, 2g of rhizoma kaempferiae and 1g of pepper.

Production: Wash the beef, cut it into small squares, put it in a crock, add appropriate amount of clear water and put it on a strong fire. After the soup is boiled and the floating foam is removed, add ingredients and put it in a furnace or a jar for 2-3 hours.

7. Taro fish belly soup:

Ingredients: 5g of taro, 2g of mullet, 1 pork belly, 3 scallions, 12 slices of ginger, proper amount of salt, monosodium glutamate, chicken essence and pepper, 5g of licorice, 1g of Sophora japonica, 1g of kaempferia, 1g of dried tangerine peel and 1g of cooking wine.

production: peel taro and cut it into pieces, soak the fish in warm water for 3 minutes, cut the pork belly in boiling water, cut off a layer of gastric acid on the surface, rinse and cut it into pieces, put the taro, fish and belly pieces in boiling water for 2-3 minutes, take them out and put them in three crocks on average, add all the above ingredients, add clean water, and then seal them with tin foil, cover them and put them into the furnace.

8. stewed duck soup

raw materials: 25g of clean duck meat, one pair of clean duck gizzard and duck liver, 5g of boiled lard, 1g of cooking wine, 2g of monosodium glutamate, 5g of salt, 1g of pepper powder, 15g of scallion and 5g of ginger.

production: wash the duck meat and cut it into pieces, cut the duck gizzard open, peel and remove impurities, wash and cut it into 4 pieces, cut the scallion into pieces, beat the ginger husband with a knife for later use, heat the wok with lard, add the duck pieces, stir-fry the gizzard, liver, scallion and ginger pieces for 5 minutes, and cook when the duck pieces are golden.

9. Wolfberry Pigeon Soup

Ingredients: 2 young pigeons, 4 grams of Lycium barbarum, 5 grams of Codonopsis pilosula, 5 grams of salt, 8 grams of sugar, 1 grams of cooking wine, 1 onion knot, 2 slices of ginger, 1 gram of pepper and 2 grams of monosodium glutamate.

production: slaughter the young pigeons, remove their hair, cut them into 4 pieces (feet, neck, head and waist), then put them in a boiling pot, take out the washed blood foam, seal the wolfberry fruit, codonopsis pilosula, salt, monosodium glutamate, sugar, cooking wine and pepper with tin foil, and cover them with a stove or a jar for 2-3 hours.

1. Chestnut ribs soup

Ingredients: pork ribs 3g, chestnuts 2g, refined salt 4g, monosodium glutamate 2g, cooking wine 4g, angelica dahurica 1g, kaempferia kaempferia 1g, pepper 1g, onion and ginger slices

Production: the ribs are washed, scalded with boiling water, and taken out for later use, and the chestnuts are peeled and chopped into pieces.