Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g scallion 300g cooking wine100g chicken essence monosodium glutamate?
Spices: Rhizoma Kaempferiae 30g Illicium verum 20g Clove10g Amomum Cardamom 50g Fennel 20g Fragrant Leaves100g Angelica dahurica 50g Tsaoko 50g Vanilla 60g Orange Peel 30g Cinnamon 80g Zanthoxylum 50g Senecio 30g Lemongrass 40g Leaching 50g Pepper 50g?
Soup ingredients: chicken skeleton 3500g and tube bone1500g?
Make (1) chicken skeleton. Boil pig tube bones (broken by hammer) in cold water until they are boiled, remove the blood foam, clean them with clean water, add water again, add ginger (broken) and green onions (leaving the root full length), and after boiling, slowly boil them with low fire, instead of using strong fire (clear soup with low fire, thick soup with strong fire) to proudly make a marinated soup for later use. (2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add rock sugar powder, and stir-fry slowly with medium fire. When the sugar turns from white to Huang Shi, switch to low fire, and when the sugar oil turns yellow and bubbles up, continue to stir-fry from the fire mouth (this time must be fast, otherwise it will become bitter, so you can try it several times first), and then get angry and turn from yellow to dark brown. When the bubble changes from big to small, add a little cold water, and then stir-fry with low fire until the paste smell is removed, which is the sugar color (the sugar color is not sweet, not bitter, and the color is golden) (3) the spice is broken or changed (never make it thin, change it slightly, so as not to affect the effect). Wrap it in a spice bag and tie it. Boil it in boiling water for 5 minutes alone, take it out and put it in the brine soup, add salt and appropriate amount of sugar and pepper, and cook it with medium and small fire to make the first embryo red brine (white brine is the same as spices without pepper and sugar).