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How to Make Bone Broth
1Prepare the ingredients: 80 catties of pork bones, 50 catties of chicken carcass, 7 catties of crucian carp, 7 bottles of wine, 3 two-ounce portions of aged ginger
2Wash the pork bones and chicken carcasses with running water, remove the blood and water.
3Wash the cleaned pork bones, chicken carcasses, and aged ginger crucian carp with wine and place them in a steel barrel.
4Add 80 catties of water and bring to a boil over high heat.
5After boiling, continue to boil over high heat for 10 minutes, then beat the scum off the surface, continue to boil for 20 minutes over medium heat, then slow cook over low heat until the broth is white and concentrated.
Note: During the broth-making process, if there is still scum on the surface, continue to beat it off and discard it. If the broth is not used up on the same day, boil it and let it stand for preservation, and add water the next day to continue brewing until it is white and concentrated, generally 3 to 4 pots can be brewed.
In summer, you can add white ginger to the broth to prevent the broth from spoiling!
How to Make Steamed Dishes and Hot Pot Broth
We will take a 30-liter high-pot broth as an example to explain.
1After the broth is cooked, filter it through a fine sieve and place it in a steel barrel.
2Add 200 grams of salt, 300 grams of chicken powder, 200 grams of chicken powder, 100 grams of flavor enhancer, and mix thoroughly.
3Add 150 grams of wine,
4Wash and beat 50 grams of aged ginger.
Flavoring Package Proportion Recipe
40 grams of fennel, 60 grams of star anise, 80 grams of cinnamon, 25 grams of bay leaf, 15 grams of white ginger, 20 grams of sawtooth herb, 30 grams of white peony, 25 grams of mountain leek, 25 grams of cardamom, 20 grams of nutmeg, 10 grams of clove
All spices are wrapped in muslin (or use a spice bag).
6Add 40 grams of black pepper.
7Simmer for 20 minutes until the spice flavor comes out, then remove (next time you can continue to use it). If you like spicy flavor in your local area, you don’t need to remove it. You can make steamed dishes and hot pot broth directly.
Part-Time Dish Production and Steaming Time
1Chicken feet, string chicken feet about 3 minutes, peel off the chicken feet and remove the bones to obtain without bone chicken feet (if there are ready-made ones, you can directly purchase). If it is a large one, break it into two pieces and string skewers to steam for 3-4 minutes.
2Chicken heart, a large chicken heart can be divided into two, string skewers to steam for 2-3 minutes.
3Duck intestines, cut into 72 cm strips and string skewers to steam for 10-15 seconds.
4Duck face, cut into thin slices and string skewers to steam for 7 minutes.
5Duck eggs, boil and peel, string skewers to steam for 2 minutes.
6Beef, cut into small pieces with a width of 2 cm and a length of 5 cm, add egg yolk and a little cornstarch, knead evenly, must be soft to make the beef tender, string skewers to steam for 2-3 minutes.
7Ham, cut into slices and string skewers to steam for 2 minutes.
8Ear slices, pig ears boil for 25 minutes, cool with cold water, cut into ear slices, string skewers to steam for 2 minutes.
9Potato, peel and use a vegetable peeler to cut into slices and string skewers into cold water to soak and steam for 20 seconds.
10Lotus root, peel and cut into slices and string skewers into cold water to soak, steam for 30 seconds.
11Green bamboo shoots, peel and cut into 5 cm pieces and steam for 2-3 minutes.
12Fei Fei, cut into one or two pieces and string skewers to steam for 2-3 minutes.
13Wood ear fungus, use hot water to expand and tear into pieces, string skewers to steam for 2-3 minutes.
14Mugwort, cut into 1 cm wide and 3 cm long thin slices and string skewers, steam for 7 minutes.
15Bean curd skin, soak in dry bean curd, then string skewers to steam for 30 seconds.
16Seaweed, first soak in water to remove the salt from the seaweed, then cut into rectangles with a width of 7-5 cm and a length of 3 cm, string skewers to steam for 2 minutes.
17Chicken wings, clean them and string skewers to steam for 4-6 minutes.
18King oyster mushrooms, clean them and cut into small squares and string skewers to steam for 1-2 minutes
Note:
A, the ingredients of Bobo Chicken are quite extensive, most ingredients are relatively thick, but in general, you should choose ingredients that can be cut into thin slices, and it is not appropriate to choose seafood, it is not appropriate to choose ingredients with a strong flavor, it is not appropriate to choose ingredients with a high fat content.
B, when stringing skewers, be sure to string them tightly so they don’t fall off.
C, when steaming, you should choose appropriate steaming time for different ingredients, generally just cook until it’s ready, don’t overcook or make it too rotten.
D, when steaming various ingredients, the broth should maintain a state of medium-high heat boiling.
E, Bobo Chicken broth, besides the flavor, is mainly to achieve a crispy texture, so you must pay attention to the heat.
Fennel Flavor Modulation
1, Prepare a suitable pot for Bobo Chicken (preferably a beautiful ceramic or ceramic pot).
2, Add 2 catties of broth.
3, Add 20 grams of salt, mix thoroughly.
4, Add 20 grams of chicken powder, mix thoroughly.
5, Add 30 grams of chicken powder, mix thoroughly.
6, Add 15 grams of flavor enhancer, mix thoroughly.
7, Add 10 grams of sugar, mix thoroughly.
8, Add 50-80 grams of fragrant chili oil (according to the actual situation in the local area).
9, Add 30-50 grams of roasted sesame (can add more).
10, Add 60 grams of fresh chili pepper, cut into small circles.
11, Add 60 grams of small chili pepper, cut into small circles.
12, Add 50-80 grams of ginger water.
13, Add 50-80 grams of garlic water.
14, Add 40 grams of black pepper.
After completion, you can soak various ingredients. If the ingredients are soaked for a long time, you must timely adjust the seasoning or re-brew. If it’s not much, you can put it in the refrigerator for storage.
1350-80
146
1
22
320
420
530
675
720
8670
95
1050-80
1150-80,
12250
1330
52
