The method of making clear soup hot pot bottom material is mainly the preparation of old soup and the matching of clear soup hot pot bottom material. Soup stock Soup stock is the soup of stewed poultry and meat. The specific methods are as follows.

As the saying goes, "no chicken is not fragrant, no duck is not fresh", so chicken, duck, pig bone and cow bone are generally used in home stew soup.

When stewing broth, use cold water to slowly stew the nutrition and taste of the food. The cold water should cover the surface of the meat and add some cooking wine to remove the fishy smell. (Only the stew can be made without seasonings such as onion and ginger to ensure that the old soup tastes mellow);

After the water boils, skim off the greasy floating foam, and stew it with low fire until the bones are crisp and the meat is rotten. At this time, the fragrance is fragrant;

After stewing, the soup is secreted, then impurities are filtered by cloth, and the frozen oil on the upper layer is scraped off after cooling;

Boil the soup again, add the broken egg white, and when pouring the egg white, stir the soup while pouring it to make it fully blend together. The purpose of this step is to make the soup thicker and milky white, and realize the effect of fresh and white soup;

In this way, the soup stock is finished. After the soup stock is finished, the bottom material configuration of the clear soup hot pot is simple. Take out a part of the soup stock for later use, choose a proper amount of spices such as pepper, aniseed, pepper, cinnamon, Amomum villosum, clove, dried tangerine peel, Amomum tsaoko, fennel, kaempferia galanga, cinnamon, fresh ginger, salt and sugar, wrap them in gauze, put them into the soup stock, and then add seasonings such as onion, ginger and garlic to boil, so as to make a clear soup hotpot base. As soon as the soup is boiled, you can rinse the dishes.