Ingredients: 750g herring bone, 500g carrot, 250g coriander head, 500g soy sauce, 350g soy sauce, 60g monosodium glutamate, and 0/00g chicken essence.

Production: Wash the herring bones, carrots and coriander heads, put them in a pot, add 5000 grams of clean water, boil them with strong fire, then boil them with low fire until the soup tastes good, filter out the residue, add soy sauce, soy sauce, sugar, monosodium glutamate and chicken essence, and skim off the surface floating foam after the soup is boiled again, and take them out.

Modulation Method 2 (1 kg modulation)

Ingredients: 4 Liang of sugar, 6.4 Jin of soup base, 2 Liang of chicken powder, 1 fishnet essence, 2.4 Jin of soy sauce, 5 Liang of soy sauce, and 0 Liang of pepper/kloc-0.

Production method:

1. Making soup base: put clear water in the pot, add celery, onion, carrot and coriander (the ratio is1:1:0.5, and the ratio of vegetables to clear water is 1:3), and then cook slowly. General 16 spoon of water for 8 spoons of soup base.

2. Add sugar, chicken powder, net fish essence, soy sauce and soy sauce to the soup base, boil, add pepper and seal in pottery, glass and other utensils.

Taste type: salty and fresh, with the smell of vegetables.

Applicable dishes: it can be used for steaming, cold salad and stir-frying, such as steamed fish, preserved egg tofu, fried spiral slices, etc., and can also be used as dipping material.

Storage method: sealed at 0℃-4℃ for 7 days.