When simmering soup, clean all kinds of raw materials, put them into a small crock, add seasonings, and add clean water, preferably pure water. Cover the crock, put it on the iron frame in the crock, light charcoal, simmer the soup for 8 ~12 hours, and take it out.
There are a wide range of materials used to make "crock simmer soup", such as chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables. When making "crock simmer soup", you should also pay attention to the following points:
1 Generally, only clear water or purified water is mixed into the crock, but fresh soup made by hanging can't be used. Its purpose is to ensure that all kinds of stews with different flavors are original.
2 Before the crock is capped, the mouth of the crock should be sealed with a piece of aluminum foil paper, and then capped to ensure the crock is well sealed.
3 The simmering time should be determined according to the different properties of different raw materials. Generally, the simmering of raw materials is restricted to 8 hours, while the raw materials with old and tough texture, such as beef, native chicken and old duck, need to be simmered for10 ~12 hours.
The fire power is different at different positions in the big tile cylinder, so we should pay attention to the reasonable collocation of big fire and small fire when simmering. Generally, the soup in the crock is boiled with a big fire first, and then the soup is cooked with a small fire.
After a pot of soup has been simmered for about 4 ~ 5 hours, it should be "turned over", that is, the crock should be changed in position to avoid the crock being simmered dry because it is close to the position with high firepower.