Broth refers to the soup stewed with poultry meat for many years, also called gravy. The longer the broth is preserved, the richer the aromatic substances, the stronger the fragrance, the greater the umami taste and the more beautiful the flavor of cooked meat. "If you want to roast chicken, eight ingredients are the soup stock"-this is the ancestral "cross formula" of "LAY" roast chicken in Daokou, Henan Province with a history of 300 years.

First, the production method:

Any soup stock is accumulated over time, starting with the first pot of soup, and the soup made by ourselves is no exception.

1. The first pot of soup, that is, the soup of stewed chicken, ribs or pork, should be supplemented with spices such as pepper, aniseed, pepper, cinnamon, Amomum villosum, beans, clove, dried tangerine peel, tsaoko, fennel, kaempferia kaempferia, cinnamon, fresh ginger, salt and sugar. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of the soup. The varieties of the above seasonings can depend on the market situation, and they are not indispensable, but the commonly used seasonings account for more than half. The amount of seasoning depends on the amount of main ingredients, which is the same as the general stew. Seasonings that are not easy to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them in a pot, add seasoning and water (slightly more than normal), cook the main ingredients, take out the meat to eat, pick out the seasoning and remove impurities to get the soup, which is the "ancestor" of the old soup.

Put the soup in an enamel jar, a ceramic jar or a glass jar, cool it and store it in the refrigerator.

2. When stewing chicken, meat or ribs for the second time, take it out and pour it into the pot, add the main ingredients and the above seasonings (the dosage is halved), and then add an appropriate amount of water (the amount of water depends on the amount of old soup, but the total amount is slightly more than the normal amount). After the main ingredients are stewed, keep the soup according to the previous method. Repeatedly, you can get the "old soup." This soup stock can be used to stew meat or chicken. After repeated use, the stewed meat tastes delicious, and the stewed chicken has a meat flavor, which is wonderful.