Homemade Fragrant Broth Production Tutorial
This broth is more suitable for making various fragrant-flavored dishes, such as fragrant shredded duck, fragrant shredded chicken, and fragrant shredded rabbit. When making these dishes, I have changed my previous method—instead of using a traditional technique of curing and then roasting with a stove, I first use a homemade fragrant broth to braise the ingredients, followed by processes such as deep-frying to create the dishes.
It is important to note that during the braising process, the raw materials must be cooked lightly and soaked deeply, and the braising time in the broth pot should be longer, as this makes it easier for the ingredients to absorb the flavor. When frying the ingredients, the oil temperature should be kept at about 60% heat, and the frying time should not be too long. Below, we will explain the fragrant broth (and fragrant spices, fragrant oil) and some dish examples.
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1. Raw Material Preparation
① Main Ingredients: 7 kg of pig trotters, 3 kg of old hen, 400g of powdered sugar, 1.2 kg of green onions, 800g of ginger
② Seasonings: 800g of salt, 100g of MSG, 200ml of Baijiu (Chinese white spirit), 2 bottles of Flower Wine, 80g of Chicken Essence, 40g of Salted Chicken Powder, 100ml of Salad Oil
③ Fragrant Spice Bag: 160g of Star Anise, 20g of Szechuan Peppercorn, Clove, Nutmeg, Mace, 70g of Cardamom, 100g of White Peppercorn, 24g of Cinnamon, 50g of Bay Leaf, 40g of Nutmeg, 80g of Small (Anise), 80g of Cinnamon
2. Production Procedure:
1Making Old Broth: Cut the pig trotters into pieces, the old hen into large chunks, and put them together in a basin with water to marinate for 1 hour (until bleeding out), then put them into a cold water pot to boil, after removing the foam, put them into a stainless steel barrel and add 70 liters of water, put in chopped green onions and ginger, after boiling, reduce the heat and simmer slowly until about 50 liters of old broth remains, remove the pig trotters, while the old hen and green onions and ginger remain in the old broth for further use.
2Making Caramel Color: Pour Salad Oil into the pot and heat it, then add powdered sugar and slowly stir over medium heat until the caramel color turns yellow, then reduce the heat further and continue to stir until it bubbles violently and turns a dark brown color, add a small amount of water and continue to simmer for 10 minutes, resulting in caramel color, which is then taken and added to the old broth.
3Putting the Fragrant Spice Bag into the Pot: Place the Fragrant Spice Bag into the pot, then add the seasonings, and simmer for half an hour to obtain Fragrant Broth.
Take 130g of sesame powder, 130g of flower seed powder, 100g of cumin powder, 5g of five-spice powder, and 80g of roasted chili powder () into a basin, then mix well to make Fragrant Spice.
Put 100ml of red oil, 20ml of sesame oil, 20ml of scallion oil, and 10ml of chili oil into a basin and mix well to make Fragrant Oil.
Dish Examples:
Ingredients: 1 duck (about 1200g), 2 liters of Fragrant Broth
Method: After slaughtering and cleaning the duck, boil it in a pot of water to kill parasites, then drain the water. First, boil the Fragrant Broth over high heat, then put the duck into it, reduce the heat and braise for about 30 minutes, then turn off the heat and let it marinate for 1 hour, then take it out, slice it and arrange it on a plate, resulting in Fragrant Duck.
Features: The color is reddish-brown and shiny, the texture is firm and elastic, and the flavor is salty, fresh, and fragrant.
Seasonings: 500g of yellow bean paste, 50ml of caramel color, 250ml of soy sauce, 250ml of yellow wine, 250g of white sugar, 50g of red yeast rice, 25g of salt
Fragrant Spices: 100g of Star Anise, 50g of Cinnamon, 25g of Small (Anise), 4 grains of Nutmeg, 20g of Szechuan Peppercorn, 100g of green onion, 50g of ginger, 20g of caraway
Method:
Pour 10 liters of water into a clean pot and boil it, then put the fragrant spice bag into the bag, simmer until the broth turns light yellow and the fragrance is rich, then add yellow wine, red yeast rice, cooked yellow bean paste, caramel color and soy sauce to create a reddish-brown color, then add salt and white sugar to make a salty, sweet and fragrant broth that is slightly thick.
