Hello everyone, I am the big cousin, I wonder if you missed me during my disappearance haha. After a round of autumn wear, I want to update it#表妹食记#series, as the opening chapter, my cousin wants to introduce kitchen panacea → soup stock. The role of soup stock as a panacea, especially in stewed dishes, is extremely frequently used. If you are lazy, chicken essence or soup stock can be used as a quick meal, but the cousin of MSG is not recommended, and it is recommended to do something healthy. Today, I will share with you the stock soup that is always available in my refrigerator, and also prepare the soup base in advance for the next few kitchen orders.

The broth made by my cousin is of typemix, with chicken, pork bones and trotters. (or pork rind). I have tried pure chicken soup or pure broth, but found that they are not as mellow as the mixed type, full of gelatin. The basic ingredients can be bought directly from Chinese supermarkets. The chicken bones are the leftover chicken bones after the whole chicken is de-mucked, and the pork bones will be those with meat and bone marrow (if you can't buy them, you can use skinless chicken thighs+Pork bones). The pig's trotter (or pig's skin) can be put on or notOK, it will increase the gelatinity of the whole soup.

What I did this time was the most basic, only chicken and pork bones. After washing, boil it in hot water to remove the blood and put it aside for later use.

Other ingredients of the broth are: half an onion, a small piece of ginger, two shallot knots (two shallots are knotted), a garlic (the garlic is cut across the middle directly)

When ready, put all the ingredients into the pressure cooker and add water to boil. After cooking, take out the ingredients and pour out the chicken oil (there is a lot of oil in the chicken shell and bones, and you can see a lot of chicken oil in the picture. If you have chicken legs, I advise you to peel the skin, otherwise you will be so fat that you doubt your life ). If you don't have a pressure cooker, turn the soup pot to a boil, then turn to medium-low heat and cook for 33 hours.

This is how the stock is done, I usually put it in a glass stock pot and keep it in the fridge. You can also choose to cool down, pack them in batches in plastic bags, and store them in the freezer.

There will be a few dishes with soup stock in the future. I like it ">Or if you have something you want to eat, you can also leave a message for me to communicate with.