Ordinary soup stock: Ingredients: 1 hen over one year old, with some lean pork. Production steps: the raw materials are scalded with boiling water. Boil in cold water, skim off the foam, add the onion ginger wine, then turn down the heat, keep the noodle soup slightly boiling, and turn over the broken bubbles. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not strong.

2.

Refined soup stock: raw materials: ordinary soup stock is filtered with gauze, chicken is chopped into minced meat, and soaked in onion ginger wine and water for a while. Production steps: put the minced chicken into clear soup, and heat and stir with strong fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are fished out. This refining process is called hanging soup, and the clear soup refined twice is called double hanging soup.