●Main ingredients: 3 chicken skeletons, a pair of pig skulls, two pounds of pork skin, 30 pounds of water
●Ingredients: 200g of ginger, 15g of pepper grains
●Seasoning: Salt, wine
●Seasoning:
Seasoning: Salt, cooking wine
●The p> ~Making Steps~ ● Step ① Ingredients Processing Clean the main ingredients, especially the pork skull to be completely cleaned, pork skin scrape the surface of the fine hairs, and then together with the cold water in a pot, add ginger, cooking wine blanch, blanch the ingredients to cook and then fish out! Clean and spare. ● Step ② simmering soup Pot add 30 pounds of water, and then add the main ingredients in the ingredients to simmer, high heat to boil, and then float the surface of the floating powder to remove clean, simmer for 4 hours. ● Step ③ finished The soup after three hours of simmering soup has become thick white fresh, then add a little salt seasoning can be. Tips ① The above is a low-cost method of simmering broth, if you want a better flavor you can replace the pork skull with a pork barrel bone, and the chicken rack with an old hen. ② In the process of simmering broth must be removed from the floating end, if not removed from the floating end then in the process of rolling will be mixed with the broth soup will have a fishy flavor. ③ The above is a thick soup simmering method, the simmering time to be long, if it is the practice of clear soup on the process is not the same, if you need to know, please pay attention to the next share. ④ Add the pepper is mainly deodorized role, add the pepper not too much to avoid too much hoisin flavor. ⑤ Simmering soup salt should be added at the end of the simmering soup, salt added too early in the ingredients in the protein will be coagulated, which will make the concentration of the soup reduced. 6 Simmering soup do not add spices to simmer, spices will cover the fresh flavor of the soup. Simmering soup is not difficult, in the simmering soup before the removal of fishy and foreign flavors in the ingredients, and then under the pot to simmer, the process of simmering to remove the floating powder, coupled with the simmering of the soup for four hours will reach the state of rich, thick white and taste