Broth refers to the stew of poultry meat that has been used for many years, and broth is marinade. The longer the old soup is stored, the richer the variety of aniseed, the richer the taste of soup, the stronger the fragrance of braised pork and the greater the umami taste!
Secret book of halogen formula
Ginger, star anise, fennel, kaempferia kaempferia, cinnamon, Amomum villosum, angelica dahurica, pepper (not ground), Amomum tsaoko, cardamom, galangal, clove, Pogostemon cablin, dried tangerine peel, pepper, geranium, monascus, soy sauce, cooking wine, salt and crystal sugar.
Third, the production method
Any old soup begins with the first pot of soup and accumulates over time.
1, the first pot of soup: soup made by pickling chicken, ribs or pork. Wash the meat, cut it into pieces of appropriate size and put it in the pot; The aniseed is wrapped in gauze and put into the pot. Add water to the pot, and the amount of water is one-third more than the usual stew. After the water is boiled, skim off the floating foam and simmer slowly.
After the meat is marinated, take out the meat and bag, and filter out the impurities in the marinated soup, and it will become the "ancestor" of the old soup! Store the soup in ceramics or glassware, cool it and store it in the refrigerator. If it is for home use, take 2-3 kg of brine soup.
2. the second pot of soup: when marinating for the second time, the steps are the same as the first time. But it should be noted that the amount of star anise is reduced by half compared with the first time. The amount of water added is still a little more than usual. After the meat is stewed, take the soup according to the first method. Repeat this and you'll get soup!
Storage of soup stock
The soup stock will not go bad in 5-7 days if it is stored in the refrigerator. Don't use plastic, metal and covered utensils to store soup. Convenient for sealed storage. If you don't use soup stock for a long time, you can put it in the refrigerator.