How to Make Stock

Broth Generally divided into raw broth, milk broth, and clear broth.

1 Raw Broth

Mainly used for ordinary cooking; continuously simmered and replenished with water in restaurant kitchens.

Ingredients: chicken bones, duck bones, pig bones, scraps of meat,pork skin, etc., no special requirements.

Fire Control: Boil with cold water, remove foam, add ginger, and cooking wine; simmer on low heat for several hours. Yield: About 3 to 5 times the weight of the ingredients.

2 Milk Broth

Ingredients: Select chicken, duck, pig bones, pig's feet,

pork shank , etc., that are easy to extract a milky white (fatty acid) broth. Fire Control: Ingredients should be blanched in boiling water first.

Cook with cold water on high heat until boiling, remove foam, addginger, and cooking wine, then simmer on low heat until the broth becomes thick and milky white.

Yield: About 1 to 2 times the weight of the ingredients.

3 Clear Broth

Divided into ordinary clear broth and refined clear broth.

(1) Ordinary Clear Broth:

Ingredients:old hen (naturally raised), with a portion of lean pork,(Free-range old hens), paired with lean parts.meat. Fire Control: Ingredients should be blanched in boiling water first.

Cook with cold water on high heat until boiling, remove foam, addginger, and cooking wine; then simmer on low heat to maintain a slight boil, producing small bubbles on the surface of the broth.If the fire is too strong, it will turn into white milk broth; if the fire is too weak, the broth will not be sufficiently fragrant. Yield: About 1 to 2 times the weight of the ingredients.(2) Refined Clear Broth (top broth, supreme broth, single extraction broth, double extraction broth):

Filter ordinary clear broth through cheesecloth.

Cut chicken into meat paste, soak in

ginger, cooking wine, and water for a moment. Place the chicken paste into the clear broth and heat on high until boiling, stirring continuously.When the broth is about to boil, switch to low heat; do not let it boil vigorously. The impurities in the broth will be adsorbed by the chicken paste. Remove the chicken paste thoroughly after this refining process. This refining process is called "extracting broth". Broth that has been refined twice is called "double extraction broth". Clear broth, being the most difficult to prepare and of the best quality among broths, is clear and fresh. Often used in fish maw

seabuckor high-end clear and fresh soups.

are commonly used in fish maws，sea cucumbers or high-end clear soups.