Broth can't be cooked at once. You must cook it more than twice to get delicious broth. You must be patient. And the longer it takes to cook, the more fragrant it will be, and the soup will be as white as milk, but this soup should be cooked with strong fire. Tip 4: Generally, beef noodle restaurants use the most broth. Bovine bone, pig bone, old hen, chicken skin, spice cinnamon, tsaoko, dried tangerine peel, pepper, magnolia flower, fennel, clove, kaempferia galanga, angelica dahurica, dried ginger, cardamom, star anise, dried pepper and Amomum villosum. Chicken essence, salt, purified water.

This can reduce the cost while ensuring the taste. Boiled pig bones, beef bones and the like can be replaced by relatively cheap pig spleen, so that the boiled soup is not as fragrant as before, and it can't be cooked at one time, and it must be cooked at least two or three times. Therefore, cooking soup stock is a kung fu activity, so you have to be patient. Because when we cook soup, we will evaporate some water. If we add too little water, there won't be much broth. You can use pig bones (with bone oil in the middle), and you must cook them on high fire, so that the bone oil can be mixed into the soup and boiled for about an hour, because the bone soup should be cooked three times, and it is best to use them up on the same day. There is an old saying called "opera cavity, chef's soup", which shows how important a good soup base is. The eight major cuisines have different requirements for soup base.

Usually it is cooked for two or three days, then it is frozen in the refrigerator and carried with you. Big stores cook every morning, and the best effect is to cook fresh soup with old jars. The crock is fired at high temperature, which has the characteristics of air permeability, strong adsorption, uniform heat transfer and slow heat dissipation. When cooking soup, the crock can transfer the external heat energy to the raw materials in a balanced and lasting way, and the evaporation of flavor substances and the reduction of soup water are not fat enough. Tell me something, skim the oil slick when cooking or staying overnight, so that the oil will not be locked, the temperature will not drop, and the fresh soup will go bad easily.