material
800 grams of chicken bones, 400 grams of chicken feet, 50 grams of dried shrimps, 200 grams of pigskin, carrots 1 strip, 5 garlic, 3 shallots, 20 grams of wood fillets, 50 grams of clove fish, 8 mushrooms and 5,000 cubic meters of water.
method of work
1, put all the materials together with cold water into the soup pot;
2. Cook over medium heat for about 3 hours.
Practice 2, Chinese cabbage and bacon soup
material
Bacon 1 piece, 4 liang of fresh ribs, half a cabbage, and some asparagus.
method of work
1, bacon soaked in clear water in advance, and salt water was removed.
2. Wash the cabbage and cut the leaves of the cabbage separately.
3. Boil the fresh ribs with high fire to remove the floating foam, put the cabbage stems and a large piece of bacon into the pot and cook for 2 hours.
4. Take out the bacon and slice it on a plate for later use.
5. Put the cabbage leaves in and continue to cook. When the cabbage leaves are rotten, put the cut pieces into the soup and serve. Remember that there is no taste, and the soup is the fresh and salty taste of bacon itself.
Practice 3, mustard salted egg soup
material
Mustard 1 kg, salted egg 1 piece, ginger 1 slice, water 1 liter.
method of work
1. Wash mustard and cut into sections.
2. Add ginger slices and water to the pot, and add salted egg yolk after boiling.
3. Add mustard when the water boils again.
4. Add salted protein when the mustard is almost ripe.
Practice four, centipede pickle soup
material
Seasoning: 5g of salt, 0g of monosodium glutamate10g, 5g of sugar, 5g of chicken powder and 5g of ginger slices, 20g of salad oil, 2g of cooking wine and 50g of chicken soup.
method of work
1, centipede clean; Cut pickles into small pieces with a length of 3 cm; Cut mushrooms into pieces with a thickness of 0.5 cm; Winter bamboo shoots are cut into thick filaments with a length of 3 cm and a width of 0.5 cm.
2. Add salad oil into the pot, stir-fry ginger slices when it is 70% hot, stir-fry pickles, shredded mushrooms and shredded winter bamboo shoots for 0.5 minutes, stir-fry cooking wine, stir-fry chicken soup, stir-fry centipede for 2 minutes, season with salt, monosodium glutamate, sugar and chicken powder, and sprinkle chives.
Practice five, pickle broth
material
Pickled vegetables 1 cup, 5 slices of ginger, pork belly 1 kg, soup 10 cup, 2 tsps of salt, 3 tsps of sugar13, and 3 tsps of sesame oil13.
method of work
(1) Wash and soak pickles for 30 minutes first, then wash them for three times to dilute the salt on pickles, then press the water to dry and prepare to cut into pickles. Because the leaves of pickles are very big, you should first open the leaves and cut them into 4 sections, and then cut them into long sections of about 8 cm.
(2) Cut the meat into 1 cm thick slices, wash them first and then blanch them for later use.
(3) Put the broth into a pot and heat it to boil. Add pickles and cook for about 5 minutes, then put the sliced meat and ginger into the pot and cook until cooked. Before seasoning, taste the salty degree of the soup head, then add salt and other seasonings, and then boil it and put it into the soup bowl.