Cooking Steps

1. 

   Step1:★ one kilogram chicken feet and three Kilogram pig bones in low-cost clear soup are boiled respectively. Put them into stainless steel bucket. Pour in 30 kilogram clear water. Boil them in high heat. Boil them in low heat for 4 hours. Filter and take the soup. We also have a trick to use the soup. That is to use the hanging clear soup to cook with Jiangxi people's favorite sweet rice wine. Because rice wine has the function of covering peculiar smell and enhancing freshness. The combination of the two will naturally increase freshness with half the effort. However, according to the different dishes, the matching proportion of rice wine and clear soup is also different. The following examples are as follows: 1. Light boiled fish - clear soup and sweet rice wine are mixed according to the proportion of 2-1; 2. Roast chicken, duck and pig hand - clear soup and sweet rice wine are mixed according to the proportion of 1-2; 3. Soup and vegetable are burned - only mushroom and ginger are fried in clear soup. Our hotel uses two kinds of low-cost soup according to the different dishes Ingredients. One is the soup with meat ingredients. The other is the clear soup with vegetable ingredients. First, I'd like to introduce how to make soup - ★ thick soup 1, chicken rack 2, old chicken 2, cheese bone One point five Cut the kilogram into large pieces. Blanch and put them into stainless steel bucket. 2. 300g ginger block and 500g wild mushroom. Put them into the cooked lard (800g) which is heated to 60% respectively. Fry them in a small fire until they are golden in color and crispy in texture. Take out the oil control. Then put them into the stainless steel barrel. 3. Then pour in 30 kg of cooked lard and clear water after filtration. Bring to a boil in high heat. Use low heat to hoist for 46 hours. Filter. Note - when hanging soup, do not add scallions. Otherwise, the hanging soup is not easy to store. ★ clear soup 1, soybean sprout 1 kg, celery and carrot 500 g each. Put into stainless steel barrel after blanching. 2. Put the ginger and Lentinus edodes in 800g hot salad oil (800g). Fry them in low heat until golden color and crispy texture. Remove and control the oi