Reason: half a year old soup, necessarily add water. So the cycle is repeated, the intensity of the soup flavor (also including salt, etc.) to determine, as long as it has not deteriorated. After processing food many times. So the food processed with the old soup has a strong flavor. Processing meat food (including duck neck), there is no need to change the new, generally use the old soup, so the seasoning should also be added again according to the original recipe, so that the old soup is not very viscous, the soup continues to accumulate flavor, to remove the meat residue and so on. But the old soup is constantly used to continue the "life" of the old soup, need to add how much, should be based on the new water. Soup should also be regularly filtered, there are "impurities", that is a little bad, can not eat it.

Halo juice (old soup), the old soup refers to the use of many years of marinated poultry, meat soup, also known as marinade. The longer the old broth is preserved, the richer the aromatic substances, the stronger the flavor, the greater the freshness, the more beautiful the flavor of the meat cooked. "To make roasted chicken fragrant, add eight ingredients and old broth" - this is the 300-year-old Henan Daokou "Yixing Zhang" roasted chicken's ancestral "cross tips "

Any old soup is the result of accumulation over time, and it all comes from the first pot of soup, and homemade old soup is no exception.