Ordinary broth: choose the old hen, with part of the lean pork, scalded with boiling water and put cold water to boil on high heat, remove the foam, put the onion, ginger and wine, and then change to a small fire, to keep the surface of the soup 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.
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, representative dishes: open water cabbage
Clear soup
Main ingredients: 2000 grams of hen, 500 grams of elbow.
Accessories: 7.5 grams of refined salt, 10 grams of cooking wine, 10 grams of green onion, 10 grams of ginger.
Methods: ①Slaughter the hen after removing the net hair and internal organs, wash, the chicken breast meat into the chicken legs picked off, and wings together into the pot, add water, to be boiled after skimming off the blood foam, and then with a small fire to cook 4-5 hours.
②The chicken breast and chicken thighs to remove the clean oil after patting into the chicken mush, add water to dilute, put salt, cooking wine, green onions, ginger, monosodium glutamate wait for use.
3 will be cooked chicken broth filtered broken bones and meat, and skim the floating oil, boiling, will be adjusted to the chicken puree into the soup and stir, to be opened and then skimmed oil foam and other impurities, can be into the broth.