Keep in the freezer for 5 days; keep in the freezer for 3 weeks.

The container should have a lid and a plastic bag on the outside, and placed in the freezer, it will not spoil within 5 days. If you eat stewed chicken or stewed meat once a week, you don't need to boil the old stock specifically to sterilize it. If you do not use the old soup for a long time, put in the freezer can be saved for 3 weeks, otherwise it should be boiled and sterilized and then continue to save.

Family preservation of the amount of old soup according to the population, each time to get the old soup 500 ~ 1000 grams can be. Preservation of the old soup, be sure to remove impurities in the soup, cooled and placed in the refrigerator. It is best to use a large enamel cup to ensure that the soup does not have a chemical reaction with the container.

Expanded Information:

Brined soup is a dish, the production of raw materials, mainly star anise, peppercorns, cumin, Beijing onions, ginger and other delicious flavor. Currently on the market brine is mainly divided into five flavors red brine, spicy brine, white brine and so on.

Brined dishes brine soup, should be diligently maintained for the next use. The more times the brine soup is used, the longer it is kept, the better the quality and the more beautiful the flavor, which is the reason why the "century-old brine" is so popular.

Perfect storage of brine, in order to ensure that the brine soup is not bad for a long time, the quality will not be affected, so it should pay attention to the custody and storage of brine soup, storage of brine soup, avoid using iron barrels and wooden utensils, and should be used to earthenware containers, because the pottery body thicker, to avoid the impact of external heat, iron is easy to rust, wood has a foreign odor, if the use of ceramic is inconvenient can be used in lieu of stainless steel, brine soup has a layer of floating oil, to play a role in a certain degree, the brine soup. Floating oil, brine soup play a protective role, but things are twofold, floating oil more brine soup will also play a destructive role.

Therefore, the proper handling of the oil slick is also a key to management. Practice has proved that the amount of floating oil should be appropriate, neither more nor less, so the floating oil to brine soup above a thin layer is appropriate. If there is no floating oil, the flavor is easy to evaporate, brine soup is easy to bad, brine is not easy to maintain a constant temperature in the pot, if the floating oil is too much, the brine is not easy to dissipate the heat of the juice cooling, hot air smothered inside the brine stinks, bubbles, and long also prone to mold and mildew.

Reference: