The so-called soup stock refers to the soup stewed with poultry meat that has been used for many years. The longer the time, the richer the nutrients and aromatic substances, and the more beautiful the flavor of cooked meat. "If you want to roast chicken, eight ingredients are the soup stock"-this is the ancestral "cross formula" of "LAY" roast chicken in Daokou, Henan Province with a history of 300 years. It can be seen that its products are well-known at home and abroad, which has a lot to do with "old soup". Today, with the popularization of refrigerators, every household will make this soup stock. The specific method is as follows:

Any soup stock is accumulated over time, starting with the first pot of soup, and the soup made by ourselves is no exception. The first pot of soup, that is, stewed chicken, ribs or pork soup, should be added with spices such as pepper, aniseed, pepper, cinnamon, Amomum villosum, beans, clove, dried tangerine peel, Amomum tsaoko, fennel, kaempferia kaempferia, cinnamon, fresh ginger, salt and sugar. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of the soup. The varieties of the above seasonings can depend on the market situation, and they are not indispensable, but the commonly used seasonings account for more than half. The amount of seasoning depends on the amount of main ingredients, which is the same as the general stew. Seasonings that are not easy to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them in a pot, add seasoning and water (slightly more than normal), cook the main ingredients, take out the meat to eat, pick out the seasoning and remove impurities to get the soup, which is the "ancestor" of the old soup.