Production process: the production process is also very delicate, in the production of the ingredients before removing the blood, fishy is the production of an important process, because the broth is very concerned about the texture, a little fishy taste of this pot of soup on the waste. There is also a simmering broth is concerned about the control of the fire, if it is simmering soup with high fire, simmering broth should be simmered slowly with a small fire. Simmering clear soup added ingredients is also a good idea, do not add big ingredients to affect the flavor, to the light of the main.
Pig bone broth production method - soup color bright, delicious
Materials needed: 50 pounds of water, 8 pounds of pig fan bone, chicken skeleton 3, 200g of soybean sprouts, 10g of Chenpi, ginger, cooking wine, salt, white vinegar.
Preparation steps 1. pig fan bone, chicken skeleton clean, pig fan bone cut into small pieces, and then into the flow of water soaked in 90 minutes to remove the blood. Then cold water in a pot add cooking wine, ginger blanch for 5 minutes, fish out and clean. The purpose of this step is to remove the fishy odor.
2. Add 50 pounds of water to the pot, add the ingredients to boil over high heat and then skim the surface of the floating powder, and then add soybean sprouts, Chenpi, ginger (with a cloth bag) to join together, and then change to the smallest fire to simmer slowly for 4 hours after the large fire to boil, be sure to control the fire, and control the temperature in the pot, you can use the lid half-open or full-open to control the soup to keep the soup surface seems to be open non-open state.
3. The process of simmering broth must be skimmed clean, otherwise it will affect the color of the soup. 4 hours after adding a little salt seasoning can be.
4. Pericarp cooked for a long time will be bitter, to control the portion can not add more. After the broth is made, the seasoning packet should be fished out.