A whole chicken, 2 bones, 5 pounds of water.

Soup practice:

1, cleaned whole chicken, bone stomp small.

2, cold water into the pot, the chicken and bone blanching blood.

3, with running water will be blanched chicken and bone rinse under.

4, a large soup pot put enough water (5 pounds), and then the chicken and bones into the, add a small amount of wine to fishy, large fire boil to small fire, small fire at least 6 hours of cooking.

5, keep the soup surface slightly open, tumbling with broken small water bubbles. The fire is too big will cook into white milk soup, the fire is too small is not strong fresh flavor.

6, and finally with a spatula will be chicken and bones are dismantled, demolition of the more broken the better, and then cook for about 2 hours. Cooked stock, chicken and bones are not want, and then the soup can be filtered off impurities.

Tips:

1, boiled soup cooled, can be divided into small portions with a plastic box or bag frozen, as you use as you take. There is no time to make soup, just take out a packet of it, heat it up and put some vegetables in it, it's a good soup.

2, stewed soup can also be put into some of the onion and ginger to fishy, but at the same time will steal the flavor of the soup, put with or without depending on personal preference.

The classification of the soup:

The soup is generally divided into three categories: hair soup, milk soup, clear soup.

Mao soup is used in a large number of ordinary cooking, general restaurant often, are continuous rolling boil, continuous take rehydration. Raw materials are usually chicken bones, duck bones, pork bones, minced meat, pork skin and so on. Cold water to boil roll, remove the foam, put onions and ginger wine, small fire and slow cooking for a few hours, nothing special requirements.

Milk soup is generally used chicken and duck pork bones, pork claws, pork elbows, pork belly and other easy to make the soup color white raw materials, boiling water first scalded, put cold water to boil, remove the foam, put onion and ginger wine, rolling slowly until the soup is thick and milky white.

The soup is divided into ordinary soup and refined soup:

1, ordinary soup: choose the old hen, with part of the lean pork, scalded with boiling water and put cold water on high heat to boil, defoam, put green onions and ginger wine, and then changed to a small fire to keep the soup surface is slightly open, turning the broken small blisters. The fire is too big to cook into white milk soup, the fire is too small is not strong fresh flavor.

2, refined broth: take ordinary broth filtered through gauze, chicken breast chopped into puree, put onion, ginger, wine and water soak for a few moments, wrapped in gauze chicken puree into the broth, high heat heating and stirring. When the soup will boil, change to low heat, not let the soup roll. Turbid suspended matter in the soup by the chicken velvet adsorption, remove the chicken velvet. This refining process is called "hanging soup", refining the broth for two times is called "double hanging soup". This refined soup is the best soup, like white water but clear and fragrant, often used in the production of high-grade dishes.