Ingredients: 4 live hens (total weight: about 6 kg), 2500 grams of pig bones, 2 pork knuckles (total weight: about 2500 grams), 4 kg of beef.
Hanging 1. Slaughter the hens cleanly, remove the chicken legs and breasts and set aside.
2. Wash the pork ribs and pork knuckles (hair removed) and cut them in half; put the beef into a basin in advance, add 2 kilograms of water, soak for 1 hour and take it out.
3. Put a bamboo grate under the soup bucket, first put in the pork ribs, chicken racks and elbows with the meat removed, add 25 kilograms of cold water, bring to a boil over low heat, wait until the soup noodles are slightly open, then put For beef, bring to a boil over high heat. After boiling, immediately switch to low heat (do not let the soup boil violently), otherwise the floating white foam and floc will be dispersed in the soup, affecting the color of the soup. At the same time, gently lift the soup up and down with a spoon to make the blood stains and particles under the bucket float up with the lift. The person making the soup cannot leave during the cooking time, and must use a fine oil sieve to constantly break out the foam. After about 15 minutes, the floc in the soup is basically cleaned up. After continuing to heat for 30 minutes, take out the beef. Heat again for about 8 hours. Filter the soup through fine gauze and pour it into another soup bucket.
Sweep the soup 1. Add the removed chicken legs and chicken breasts to green onions and ginger and chop them into puree (50 grams each of green onions and ginger for every 500 grams of meat), then add water (add 50 grams of green onions and ginger for every 500 grams of meat). 1500 grams of water) and mix thoroughly.
2. Heat the filtered soup until it is about to boil, then turn to low heat and stir with a spoon to seep out the blood of the beef and the chopped raw meat accumulated every day. Pour in the blood and water (called blood whistle) together. When the soup noodles are slightly boiled, continue to heat for about 5 minutes and beat off the foam.
3. Pour the prepared chicken leg paste (i.e. red whistle) into the soup, stirring with a hand spoon while pouring. Set the heat when the soup noodles are slightly boiling. After 30 minutes, use a fine oil sieve to remove the foam. Then use the same method to pour in the prepared chicken breast mince (white whistle), clear the soup again, for more than 30 minutes, and filter the soup with gauze to make a clear soup. Remove the oil from the noodle soup and reserve it for another use.
4. Put the raw materials of the clear soup and the minced chicken legs and minced chicken breasts for cleaning the soup (the minced chicken legs and minced chicken breasts have been wrapped with gauze in advance) into the bucket, add 20 kilograms of water, and simmer on high heat for 40 Milk soup is ready in minutes.
●The key to material selection
1. For firewood hens, old chickens must be selected for more than 3 years. To determine whether it is an old hen, first look at the chicken feet. Needless to say, they are old and hard. If there is a small claw growing on the outside of the chicken feet, which feels old, hard, rough, and has a pattern, it means it is an old hen.
2. It is best to choose elbow stick bones. The bones in this position are delicious and have no fishy smell.
3. Pork knuckles should not be too fat, just leaner (because the soup without knuckles will not be fragrant).
4. The best choice for beef is shank meat. The meat is strong and resistant to cooking. The fished-out beef can be used to make other dishes, killing two birds with one stone.
From Baidu Know.