The stock in hotels is usually made by simmering animal bones, vegetables and spices for a long time to extract the rich aroma and flavor. Here are the basic steps for making a typical stock:

Preparing the ingredients: choose high-quality animal bones, such as beef, chicken or fish bones, as well as fresh vegetables and spices, such as onions, carrots, celery, scallions and herbs.

Stewing the bones: Place the bones in a large pot, add enough water to cover the bones, and heat slowly to a boil. Remove any cloudy material and foam from the surface, then turn the heat down to low and continue to simmer.

ADD VEGETABLES AND SPICES: Add chopped vegetables, spices, and seasonings to the pot, such as onions, carrots, celery, scallions, and parsnips. These additions will add flavor and make the broth more tangy.

Simmering time: Depending on the ingredients and type of stock, simmering can take several hours or more. Slow simmering allows the nutrients and flavors in the bones to be gradually released into the broth.

Strain and chill: Strain the simmering stock through a colander or gauze to remove solid impurities and obtain a clean, clear liquid. The broth is then cooled and the froth and grease are removed from the surface.

This is just a basic preparation process, the hotel or chefs may make some adjustments and changes to enhance the flavor and texture of the stock according to different dish requirements and tastes.