The main taste of Yunmian soup is fresh and fragrant, the soup is clear, and the golden taste is especially the essence. Cloud soup is the simplest and lowest cost, that is, adding shrimp shells directly to the sail with water. It can be used in taste, and its taste is bright, but not strong enough. To see the taste, you can use the bones of fish or scallops or shrimps. It's already delicious and powerful, which is also the practice of many wonton merchants. Don't look at these ingredients, you have to pay when you make them, otherwise you can't do this, you can't do this.
Piglet bones were washed by hens for the first time, then soaked for two hours to remove blood, changed water many times, then put cold water in the pot, then removed water, then washed, then washed, then cleaned, and then wiped. Cut the land fish into small pieces, then fry them in a hot pot, stir and fry them until they are ready for use, fry them in the same way as shrimp, and finally put the fried fish and shrimp into a bag. -(In the process of fish and shrimp, you don't need to refuel, dry and stir fry) Add 50 kg of pork bone, old hen, pepper and ginger to the soup, cook until the surface floats, and then simmer for 3 hours. After 3 hours, add fish and shrimp in advance, then turn to low heat to keep the noodles slightly boiling, use for another two hours, and finally add salt, sugar and fish. However, the production of cloud sugar has been completed. Be sure to give medicine before boiling the soup, or the soup will be heavy and affect the whole pot of soup. Fish and shrimp must be fried, and the fried fish and shrimp do not smell fishy, while the fried soup is more delicious. Bone hen, fish and shrimp should be separated, because the two ingredients need the same, bangs need to be rolled over a small fire, and fish should be released after 3 hours. After adding dried shrimps, if the two ingredients will lead to soup, the soup will lead to the change of soup, and the soup made with different firepower will be clear and rich in flavor.