A crock is a stove, and a clay pot is a utensil;

Soup can't see fire, it's baked with iron and charcoal;

Five flavors and three ingredients, mineral spring brewing;

Nine sores and nine changes, sometimes sick and sometimes slow.

Second, the taste of simmered soup.

Sweet but not sweet, bitter but not astringent;

Salty but not strong, spicy but not strong;

Light but not thin, fat but not greasy.

Third, the effect of simmering soup

Help yang strengthen the body, replenish blood and nourish the liver;

Warming the middle and strengthening the spleen, detoxifying and eliminating fire;

Nourishing qi and benefiting qi, clearing heart and improving eyesight;

Regulate the stomach and beautify the skin.

When simmering soup, you need to clean all kinds of raw materials and put them in a small crock, then add seasoning and water? It is best to use pure water, cover it, put the crock into the iron frame in the crock jar, light charcoal, simmer the soup for 8 ~ 12 hours, and take it out.

There are many kinds of materials for making "crock simmer soup", including chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables. When making "crock simmer soup", we should also pay attention to the following points:

1. Generally, only clear water or purified water is mixed in the crock, but the fresh soup made by hanging cannot be used. Its purpose is to ensure that all kinds of stews with different tastes are original.

2. Before you cover the jar, you need to seal the jar mouth with a piece of aluminum foil paper, and then cover it to ensure that the jar is well sealed.

3. The simmering time should be determined according to the different properties of different raw materials. Generally, raw materials are stewed for 8 hours, while raw materials with relatively old and tough texture, such as beef, native chicken and old duck, need to be stewed for 10 ~ 12 hours.

4. Firepower is different in different positions in the big tile jar, so pay attention to the reasonable collocation of big fire and small fire when simmering. Generally, the soup in a crock is cooked with high fire first, and then boiled with low fire.

5. After a pot of soup has been stewed for about 4-5 hours, it is necessary to "turn over", that is, to change the position of the crock to prevent it from being stewed dry because it is close to the position with strong firepower.

The secret of simmering soup

Meat and bone soup is nutritious and delicious, mainly because protein and fat are dissolved in the soup. When stewing meat and bone soup, first put it in the pot with cold water, gradually raise the temperature and boil it, and then simmer it with slow fire. This can loosen the bone tissue of meat and bone, and gradually depolymerize and dissolve protein and fat in bone. As a result, the meat and bone soup is more simmering and thicker, oily as cream and chewy. If water is added in the middle of stewing, the temperature of meat and bone soup will suddenly change, which will lead to the rapid solidification of protein and fat and no longer disaggregate. In this way, the gap on the surface of bone will be narrowed, leading to the contraction of bone tissue, which is not easy to burn brittle, and the protein and fat in bone marrow can not be dissolved in large quantities. At this time, the protein fat in the soup will be reduced accordingly, thus affecting the delicacy of the soup.