The so-called old broth is the broth used for many years to brine poultry and meat, the longer the time, the richer the nutrients and aromatic substances contained within, the more beautiful the flavor of the meat cooked. "To roast chicken flavor, eight ingredients plus old soup" - this is the 300-year-old Henan Dokou "Yixing Zhang" roast chicken's ancestral This is the ancestral recipe of "Yi Xing Zhang" Roasted Chicken, which has a history of 300 years in Daokou, Henan Province. Visible products are famous at home and abroad, and "old soup" has a lot to do with. In the refrigerator has been popularized today, every family can make this old soup. Specific methods are as follows:

Any old soup is accumulated over time, and are from the first pot of soup, the family system is no exception to the old soup. The first pot of soup, that is, stewed chicken, ribs or pork soup, in addition to the main ingredients, should be added peppercorns, daikon, pepper, cinnamon, saren, beans, cloves, Chenpi, grass nuts, cumin, sannai, white blue, cinnamon, fresh ginger, salt, sugar and other seasonings. It is best not to add seasonings such as green onion, garlic, soy sauce, brown sugar, etc. for the preservation of the soup. The varieties of the above seasonings can be based on market conditions, not one is indispensable, but the commonly used seasonings should account for more than half. The number of seasonings depends on the amount of the main ingredients, the same as the general meat stew ingredients. Seasonings that are not easy to pick out should be wrapped in gauze. The main ingredients cut small, clean, into the pot, plus seasoning, add water (slightly more than the normal amount), cook the main ingredients, the meat out to eat, pick out the seasoning, decanting impurities from the soup that is the "old soup" of the "originator".

The soup will be in the enamel cylinder, cooled and placed in the refrigerator to save. The second stewed chicken, meat or pork ribs, take out the pouring in the pot, put the main ingredients plus the above seasonings (the amount of halved), and then add the right amount of water (the amount of water according to the amount of old soup, but the total amount of slightly more than the normal amount). Stew cooked main ingredients, according to the previous method to retain the soup can be. So repeatedly, you can get the "old soup". This old soup can be stewed meat, can also be stewed chicken, so many times after repeated use, stewed meat flavor is very beautiful, and stewed chicken meat aroma, stewed meat has chicken flavor, wonderful.

Family preservation of the amount of old soup according to the population, each time to get old soup 500-1000 grams can be. When preserving the old soup, be sure to remove the impurities in the soup and put it in the refrigerator after it cools down. It is best to use a large enamel cup to ensure that the soup does not have a chemical reaction with the container. The container should have a lid and a plastic bag on the outside, and placed in the freezer, it will not deteriorate within 5 days. If you eat stewed chicken or stewed meat once a week, you do not need to specifically reboil the old soup to sterilize. If you do not use the old soup for a long time, put it in the freezer can be kept for 3 weeks, otherwise it should be boiled and sterilized before continuing to store