Because there is no old soup, you have to make a pot of soup stock, and slowly make the old soup later. This stewed soup stewed sauce is full of flavor and very delicious.
This model can braise 10 to 15 pounds of meat. The first time you braise less meat, it is a soup for the elderly. Here is .
Hanging soup: put two pork stick bones and two chicken racks in a pot under cold water, bring to a boil, remove and wash them, put them in a soup pot, add 30 pounds of water, add four slices of ginger, bring to a boil over high heat, and simmer over low heat for two Hour.
material package: 20g star anise, 15g cinnamon, fennel 35g, nutmeg 10g, lemongrass 2g, licorice 5g, white cardamom 15g, Cao Kou 12g, geranium 5g, Angelica dahurica 10g, 8g galangal, xiangguo13g. Wash and soak for twenty minutes.
seasonings: Xiangqi sauce 700g, soybean paste 600g, hoisin sauce 150g, rock sugar 200g, chicken essence 120g, MSG 120g, salt 100g, red yeast rice 250g, Pork King 10g, oyster sauce 160g, cooking wine 80g. Dark soy sauce 60g. 4 large pieces of ginger and 2 green onions.
production: filter the prepared stock, throw all the seasonings and spice packets into the soup pot, throw the elbows into it, bring to a boil, simmer slowly for 2 hours over low heat, turn off the heat and soak for an hour. At this time, the elbow is very soft. Use and to remove the meat. Take it out and put it on an iron plate and let it cool slowly. There is not much marinade, so there is no need to add a mesh to the elbow.
Remove the old soup, remove the braised oil from above, and remove 15 kilograms of braised soup and braised oil. After not using it, put it in the cool place and put it in the freezer. If you use it frequently, boil it in the morning and evening.
The second stew is 15 pounds of old soup, 20 pounds of water, and the same spice packets and seasonings as the first time. Except for the dark soy sauce, everything else is added. This time I can braise 20 pounds of meat. After stewing, take out 15 pounds of old soup. Keep repeating until the oil accounts for half of the old soup. At this time, you can leave more old stew and add the amount of meat and seasoning in equal proportions. The finished product produced by
is a beautiful red color, not that dark yellow color.
