Hello, I'm Chef Xiupeng, and this article is the first step of our course on making brine: the cooking of old stock. The first choice for making brine is to cook the old soup, that is, bone soup. Let's share the cooking method of bone soup with you. Every step of making brine is very important, from the cooking of old soup to the treatment of spices and raw materials, the preparation of brine and the time of braised pork, so the cooking process of old soup is also a key step in making brine, and cooking old soup well is the first step of success.

video of making the old bittern soup, click on the link to watch

the raw materials used for cooking the old soup

2.5 kg of pig bone, 2.5 kg of chicken skeleton, 2 kg of pig skin, and 1 old hen

1. First of all, we treat these raw materials, and the pig leg bones are cracked from the middle, and the chicken skeleton bones are used to cook the internal organs and chicken buttocks. The old hen removed the internal organs, then chopped them into large pieces, and soaked the above raw materials in clear water for about 3 hours (the water should be changed several times during the soaking).

after 2 or 3 hours, take out the raw materials for blanching, add clear water to the pot, put in the raw materials for blanching, boil for about 3 minutes, take out the raw materials, remove the floating foam on them, then blanch the remaining raw materials such as skin, and boil for about 1 minute to take out the skin. Next, we will wash these raw materials with clear water and wash them off.

3. Next, remove the fat oil from the pork skin, because the fat oil from the pork skin will affect the taste of the old soup. Remove the fat oil slices with a knife, and this step must be removed. Adding the meat skin is mainly to increase the collagen of the bone soup, and the marinated raw materials look more oily and full. Wash the meat skin oil slices after they are clean, and we will start to cook the soup after all the raw materials are processed.

4. Add 5 kg of water into the barrel (3 kg remained after boiling), and add a bamboo pole at the bottom of the barrel. This is mainly to prevent the skin from being burnt to the bottom. Then put the pork leg bones, skin, old hen and chicken rack bones into the barrel, and add onion ginger, white wine, 2 g of onion, 15 g of high-alcohol liquor and old ginger after the water is boiled.

after 5 or 6 hours, let's take a look at the old soup. The skin of the meat has been boiled, and the bone soup looks sticky and the soup color is slightly white. Let's filter out these old soups to prepare brine. It is suggested to filter them with oil shreds, so that the old soup is cleaner, and the filtered bones can be boiled again with water. These dregs are still valuable for use. Generally, we will add bone soup once a week to make brine, and the bones will be replenished.

We all know that bones in bone soup are fragrant, and many friends don't know the function of skin. Skin is to increase collagen in bone soup, so that the surface of the marinated meat is oily and not dry. If the marinated meat is not enough, it is suggested to add some skin to the marinated soup, as well as chicken feet and pig's feet.

#pgc-card .pgc-card-href { text-decoration: none; outline: none; display: block; width: 1%; height: 1%; } #pgc-card .pgc-card-href:hover { text-decoration: none; } /*pc style */.PGC-card {box-sizing: border-box; height: 164px; border: 1px solid #e8e8e8; position: relative; padding: 2px 94px 12px 18px; overflow: hidden; } .pgc-card::after { content: " "; display: block; border-left: 1px solid #e8e8e8; height: 12px; position: absolute; right: 76px; top: 2px; } .pgc-cover { position: absolute; width: 162px; height: 162px; top: ; left: ; background-size: cover; } .pgc-content { overflow: hidden; position: relative; top: 5%; -webkit-transform: translateY(-5%); transform: translateY(-5%); } .pgc-content-title { font-size: 18px; color: #222; line-height: 1; font-weight: bold; overflow: hidden; text-overflow: ellipsis; white-space: nowrap; } .pgc-content-desc { font-size: 14px; color: #444; overflow: hidden; text-overflow: ellipsis; padding-top: 9px; overflow: hidden; line-height: 1.2em; display: -webkit-inline-box; -webkit-line-clamp: 2; -webkit-box-orient: vertical; } .pgc-content-price { font-size: 22px; color: #f85959; padding-top: 18px; line-height: 1em; } .pgc-card-buy { width: 75px; position: absolute; right: ; top: 5px; color: #46599; font-size: 14px; text-align: center; } .pgc-buy-text { padding-top: 1px; } .pgc-icon-buy { height: 23px; width: 2px; display: inline-block; background: url(/pgc/v2/pgc_tpl/static/image/commodity_buy_f2b4d1a.png); }