Composition:

Pig bones, onion, ginger slices, carrots, onions, etc.

Exercise:

1. First soak the big bones in clear water 1 hour or more, and change the water twice. Then wash the big bones. Soaking bones to remove blood and some fishy smell can make the soup base taste better.

2. Put the big bone cold water into the pot. When the water is boiling, keep the fire boiling and clean up the floating foam while cooking. After skimming the foam, add the onion, ginger, carrot and onion.

3. The whole process of cooking soup needs to be kept boiling on medium fire until the soup becomes milky white, and then simmer slowly for about 1 hour.

This soup is white and fragrant, and it is the most popular soup base.

Second, the beef bone soup base

Composition:

Beef bones, steak, pepper, ginger slices, white radish, roasted onion, cinnamon leaves, salt and pepper.

Exercise:

1, the cow bone cow discharges cold water and the blood is boiled. Take out the beef bones and steak, clean them and put them in the soup pot. This process is equivalent to drowning.

2. Add pepper, ginger slices, roasted onions, cinnamon leaves, etc. Put the beef bones and cattle into the soup pot and add enough water. After boiling, you will see some floating foam, which needs to be scooped out and dumped. Cook on medium heat for 4 to 5 hours.

3. It's almost time to cook the soup. Add the chopped white radish and cook until the radish slices are cooked. Turn off the fire and sprinkle with pepper and salt.

In addition to the price difference of the materials themselves, the practice of beef bone soup is more complicated and time-consuming than that of pig bone soup, and the price is also more expensive than that of bone soup.

Third, fish soup base with Chinese sauerkraut

Composition:

Pickled sauerkraut, grass carp, ginger slices, garlic, pepper, cooking wine, pepper powder and dried pepper are all suitable.

Exercise:

1. Wash the fish, sprinkle with a little salt, cooking wine and pepper, stir well and marinate for a while.

2. Chop ginger, garlic, dried peppers and sauerkraut for later use.

3. Put the ginger slices in a wok, fry the fish, sprinkle with a little white wine, fry for 2 sides, add water (without fish noodles), boil over high fire, add sauerkraut and cook for 15-20 minutes. Turn off the heat when the fish and sauerkraut are fragrant.

4. Take out the fish, pick up the sauerkraut for later use, and filter the soup base for later use.

5. Stir-fry Chili and garlic in a pot and add the cooked fish soup with Chinese sauerkraut. Cook for a while and then add rice noodles to cook.

Sour soup fish soup base is the first step to make fish fillet rice noodles. Generally speaking, the cooked sour fish soup base is cooked with rice noodles, cooked for a while, and then seasoned with fish fillets, parsley, onions, salt, pepper and pepper powder. You can also add a proper amount of mixed sesame oil to rice noodles, which can stimulate the aroma of seasonings and make the soup and taste of rice noodles more fragrant.