2 old hens, 2500 grams each of tube bones and pork belly, 1250 grams of pork backbone mixed oil (500 grams of chicken fat 1 kg of salad oil), 1500 grams of green onion, 250 grams of ginger slices and garlic, 150 grams of coriander and parsley, 150 grams of spices (white cardamom and peppercorns, 60 grams each of star anise and mountain chestnut, 50 grams of seeded grass and fruits, 400 grams of dried peppers, 30 grams of cinnamon, cardamom and cumin, 20 grams of sand kernels and licorice, 10 grams of cloves and row of herbs, 2 clams with heads removed, 2 luo han guo), 600 grams of Sichuan salt and chicken essence, 250 grams of rock sugar, 200 grams of fish sauce and Donggu yipin fresh soy sauce, 150 grams of cooking wine and monosodium glutamate, and 500 grams of sugar.
make
1. Old hen, tube bone, pork belly, pork backbone, pig skin, chicken claws over the water, fish out the dry water, fry it with salad oil, put it into a large soup bucket.
2. Heat the mixture of oil in another pot, add shallots, ginger slices, garlic, coriander, parsley and simmer until fragrant and yellow, fish out and add 25 kg of water, first bring to a boil on high heat, then change to low heat and simmer for 8-10 hours, and stir continuously, add spices to simmer for 30 minutes, use yarn
The cloth is filtered twice, the debris is removed, and then the soup is boiled, and the seasoning can be seasoned with Sichuan salt, chicken essence, rock sugar, fish sauce, Donggu yipin fresh soy sauce, cooking wine, monosodium glutamate, and sugar color.