Ingredients: One hen (about 1500g), 300g ham, 500g lean pork, 15g green onions, 3 thick slices of ginger, 50CC rice wine.

1: Remove the skin from the ham so that there will be no peculiar smell.

2: Blanch the eviscerated chicken and lean meat in a pot of boiling water, then wash them immediately and set aside.

3: Put ham, chicken and lean meat into a pot of water, and add green onions, ginger slices and rice wine to increase the flavor.

4: Cover and bring to a boil over high heat, then simmer over low heat for about 5 hours to make a clear and high-quality broth.

Suitable for making soups with a refreshing flavor such as stews

Stew is a commonly used auxiliary raw material in cooking. When cooking, add water instead of adding water. The soup will make the dishes more delicious and fragrant.

I remember the teacher in the cooking class taught me something about making stock: "It won’t be fragrant without chicken, it won’t be fresh without duck, it won’t be thick without skin, and it won’t be white without belly."

Stock (Fresh soup) is generally divided into three categories: raw soup, milk soup, and clear soup

1. Raw soup

Buttery soup is widely used in ordinary cooking, and is often continuously boiled in the kitchen. , take replenishing water continuously.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Fire: Bring cold water to a boil, remove the foam, add onion and ginger wine, and simmer over low heat for a few hours.

Soup yield: 3-5 times that of raw materials.

2. Milk soup

Materials: Choose chicken, duck, pig bones, pig paws, pig knuckles and other raw materials that are easy to produce white soup (fatty acid).

Hot: The raw materials are scalded with boiling water. Bring cold water to a boil over high heat, remove the foam, add onion and ginger wine, and bring to a simmer over low heat until the soup thickens and becomes milky white. Soup yield: 1-2 times of raw materials.

3. Clear soup

Clear soup is divided into ordinary clear soup and refined clear soup.

(1) Ordinary clear soup:

Ingredients: old hens (naturally raised hens), with some lean pork.

Hot: The raw materials are scalded with boiling water. Bring water to a boil over high heat, remove the foam, add onion and ginger wine, then reduce the heat to low, keep the soup slightly open, and stir in small bubbles. If the heat is too high, it will boil into white milk soup; if the heat is too low, the flavor will not be strong.

Soup yield: 1-2 times of raw materials.

(2) Refined clear soup (top soup, top soup, single soup, double soup)

Take ordinary clear soup and filter it through gauze. Chop the chicken into minced meat and soak it in onion, ginger wine and water for a while. Add the minced chicken into the clear soup, heat over high heat and stir. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended solids in the soup are absorbed by the chicken mince, remove all the chicken mince. This refining process is called "hanging soup". The clear soup that has been refined twice is called "Shuangdiao soup".

Clear soup is the most difficult soup to make, and it is also the best quality soup. Clear and fragrant. Often used in shark fin, sea cucumber or high-end fresh soup dishes.

1. Beef broth

To keep the broth fresh, you must pay attention to boiling the water before adding the soup. The temperature during the cooking process does not need to be too high, and there should be no impurities on it. Always fish it out and filter it again after cooking.

Ingredients for beef stock:

A. Ingredients 1. 20 grams of peppercorns

2. 5 grams of Sanai

3. 5 licorice grams

4. Cumin 5 grams

5. Tangerine peel 10 grams

6. Cinnamon 15 grams

7. Grass fruit 5 Grams

8. 5 grams of cloves

B. Ingredients 1. 1000 grams of butter

2. 20 grams of star anise

3. 500 grams of raw chives

4. 100 grams of black tempeh

5. 100 grams of soy tempeh

C. Ingredients 1. 25,000 grams of beef

2. 10,000 grams of beef hind leg bones

3. 2,000 grams of carrots

4. 2,000 grams of white radish

5. 1,500 grams of onions

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6. 500 grams of tomatoes

7. 100 kilograms of water

D. Seasonings 1. 1200 grams of white wine

2. Half a bottle of soy sauce

3. 100 grams of glutinous rice powder

4. 200 grams of sugar

5. 100 grams of salt

Beef stock production process:

1. Wrap material A in a cloth bag to make a braised bag.

2. Cut the green onion into sections and cut the beef into 5x3 cm pieces.

3. Boil beef and beef bones in boiling water for 2 minutes and remove.

4. Pour the butter into a hot pan, fry over low heat until golden brown, and remove the oil residue.

5. Add star anise and scallions to butter and sauté until fragrant, add black soybean and soybean and cook for five minutes and set aside.

6. Boil 100 kilograms of water +1, + braised buns +5, boil the seasonings to remove impurities and foam, cover the pot and cook for one and a half minutes.

7. Remove the beef and cook for another 30 minutes. Remove all the spices and weigh it to see if it is enough for 100 kilograms. If there is not enough, add water to make up for it.

8. Boil for another 10 minutes and filter to complete the beef stock

(2. Big bone stock

Big bone stock ingredients (100 kg):

p>

A. Ingredients

1. 8000g pork bones

2. 2000g glutinous rice bones

3. 500g raw chives< /p>

4. 100 grams of ginger slices

5. 100 grams of garlic

6. 2000 grams of carrots

7. 2000 grams of white radish

8. 1500g onion

9. 50g peppercorns

10. 100kg water

B. Seasoning

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1. 1200 grams of liquor

2. 100 grams of glutinous rice powder

3. 200 grams of sugar

4. 100 grams of salt

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Making process of large bone soup:

1. Boil large pork bones and catfish bones in boiling water for 2 minutes and remove.

2. Boil 100 kilograms of water. + Bring to a boil over low heat all A.B. seasonings, remove any impurities and foam, cover the pot and simmer for one and a half minutes.

3. Remove the pork bones and tuna bones, cook for another 30 minutes, and combine all the ingredients. Pick up and weigh it to see if it is enough for 100 kilograms. Add water to make up for it.

4. Boil for another 10 minutes and filter to complete the bone broth.

(3. Seafood broth

< p>Seafood soup stock ingredients (100 kg):

A. Ingredients 1. Soak 1000 grams of kelp

2. 250 grams of bonito flakes

3. 500 grams of raw chives

4. 100 grams of ginger slices

5. 100 grams of garlic

6. 1500 grams of carrots

7. 1500g white radish

8. 1000g onion

9. 50g peppercorns

10. 50g dried shrimp

11. 100kg of water

B. 1000g of seasoning and white wine

100g of seafood powder

200g of sugar

塩100 Gram

Seafood broth production process:

1. Soak the kelp overnight, wash, filter and remove.

2. Boil 100 kilograms of water. Add kelp and cook over low heat, remove impurities and foam, cover the pot and cook for one and a half minutes.

3. Add all A.B. seasoning ingredients and cook for another 30 minutes. Remove all ingredients and weigh to see if it is 100 kilograms. If there is not enough water, add water to make up.

4. Boil for another 10 minutes and filter to complete the seafood stock.

(4. Soak bone stock) Ingredients (100 kg) ):

A. Ingredients

1. 8000 grams of fish bones

2. 500 grams of raw chives

3. Ginger slices 100 grams

4. 50 grams of garlic

5. 500 grams of carrots

7. 500 grams of white radish

8. Onions 200g

9. 50g peppercorns

10. 100kg water

B. 1000g seasoning white wine

Anchovy powder 100 grams

200 grams of sugar

100 grams

Making process of fresh fish bone soup:

1. Wash the fish bones , especially the internal organs stuck to the skeleton should be removed, boiled in hot water for five minutes, filtered and removed.

2. Bring 100 kilograms of water to a boil, add the anchovies bones and simmer over low heat, remove impurities and foam, cover the pot and cook for one and a half minutes.

3. Add all the A.B. seasoning ingredients and cook for another 30 minutes. Pick up all the ingredients and weigh them to see if there is enough for 100 kilograms. If there is not enough, add water to make up for it.

4. Boil for another 10 minutes and filter to complete the fish bone broth

(5. Ultimate broth

Ultimate broth ingredients (100 kg):

A. Materials

1. 8000 grams of old female catfish

2. 150 grams of Jinhua ham

3. 80 grams of scallops

< p>2. 500 grams of raw chives

3. 100 grams of ginger slices

4. 50 grams of garlic

5. 500 grams of carrots

7. 500g white radish

8. 200g onion

9. 50g peppercorns

10. 100kg water

B. 1000 grams of seasoning liquor

100 grams of sugar

100 grams of sugar

Ultimate fresh stock production process:

1. Wash the old female catfish, especially remove the internal organs stuck to the skeleton, boil it in hot boiling water for five minutes, filter and remove.

2. Bring 100 kilograms of water to a boil, add the old female catfish, Jinhua ham, and scallops and cook over low heat. Remove the impurities and foam, cover the pot and cook for one and a half minutes.

3. Add all the A.B. seasoning ingredients and cook for another 30 minutes. Pick up all the ingredients and weigh them to see if there is enough for 100 kilograms. If there is not enough, add water to make up.

4. Boil for another 10 minutes and filter to complete the ultimate soup stock

This answer was modified by the respondent at 18:44 on June 21

According to me As we all know, soup stock is chicken soup.

There are also soups made from pork bones called dashi.

Broth is the main raw material for making soups and is also an ingredient for other dishes.