Raw materials for cooking broth: chicken skeleton and bones. This time I bought a chicken leg rack and a cavity (spine) bone.

Steps:

1, bring the water to a boil, heat it up, add bones and cook for two or three minutes, then boil the blood powder. Then take out the bone and rinse it thoroughly.

2. Reconnect the water and put the bone in. In order to keep the original flavor, I only put two pieces of ginger to remove the fishy smell. After boiling over medium heat, skim off the floating powder, then simmer for two to two and a half hours, and then simmer for 20 minutes to keep the soup slightly boiling, so that the soup will be whiter.

3. After the soup is completely cold, remove the bones.

4. Put the fresh-keeping bags on bowls or plastic boxes respectively.

5. Filter the soup.

6. After filtering out the meat residue and impurities, put the soup into a fresh-keeping bag wrapped in a bowl, and the amount poured into each bag is exactly the amount you need to make soup every time. Buckle the bag.

7. Connect the bowls and put them in the refrigerator for freezing. This can ensure that the bag will not be deformed by the soup and will not be broken.

8. When you use it, take out the broth ice and put it directly in the pot to cook and melt.

Refined raw materials:

"Broth is a soup that will become mushy after freezing." Soup stock is an essential thing for cooking and probably a place where water can be used. This dish will be much more delicious if it is replaced by broth. No matter what you do with broth, it will bring out umami flavor, which is called "hanging fresh". The production of broth varies from person to person, and the best is probably the mixed stew of old chicken and turtle; Almost, stewed with egg shells and meat bones. The most unpalatable and commonly used in private restaurants is stewed with pig water and pig blood. It is said that the taste is quite fresh, but I always think that the fresh method is "the freshness of the tiger and the wolf", just like giving extremely nourishing medicine to extremely weak people, it is not taken by the law.

When stewing soup stock, cover the ingredients with cold water and add wine to remove the fishy smell of meat, but don't put onions, ginger and so on. To prevent food from losing its flavor. After the water is boiled, skim off the floating foam and simmer with low fire until the bones are crisp and the meat is rotten. Be sure to stew it over low heat. After stewing, you should secrete the soup, then filter the impurities with a cloth, and scrape off the frozen oil on the upper layer after cooling. Then boil the soup, add the broken egg white, while pouring the egg white, stir the soup at the same time, let the egg white wrap the turbid things in the soup, and when the egg white is cooked, pick it up and throw it away. This is the refreshing broth, which can be drunk as water.