When making the sauce soup and water formula, some spices need to be added. Generally, the first time needs to be cooked for about 40 minutes, and the second time needs to continue vomiting for 20 to 30 minutes above, during which we can taste the deliciousness of the food, the fresh taste, and various types of bone soup need to be added to ensure nutrition and health.

A: Material bag spices:

Angelica 50 grams, sandalwood 50 grams, amomum 50 grams, cardamom 50 grams, white mustard seed 50 grams, galangal 40 grams, dried ginger 40 grams, cyperus 40 grams, alisma 50 grams, myristica 40 grams, amomum 40 grams, white peony 30 grams, tangerine peel 30 grams, amomum 60 grams, cassia 70 grams, clove 70 grams, laurel 100 grams, Sichuan pepper 100 grams, star anise 100 grams.

The above is one set of herbs, which can be boiled with 75 pounds of water, divided into three times to boil, and then mixed together and used.

Boil for the first time for 40 minutes, and the second time for 20-30 minutes, with the herbs wrapped in a cloth bag.

The proportion of the ingredients is reduced by percentage, such as 100 times smaller as one set.

The whole herbs should be crushed before boiling, otherwise it is difficult to extract the flavor.

B: The preparation of the old broth (also known as the base material or initial broth):

15 pounds of cold water, 3 pounds of material water, 5.4 pounds of chicken frames, 5.4 pounds of pork shanks, 1 old hen, 2.7 pounds of pork skin, 0.77 pounds of salt, 0.144 pounds of Chef’s Four Treasures Fresh Flavor, 0.08 pounds of Chef’s Four Treasures Flavorous Vegetarian, 1.8 pounds of Huadiao wine, 4.5 grams of tree pepper, 9 grams of mushrooms, 0.125 pounds of ginger, 20 grams of Chef’s Four Treasures HD-6 Flavor Enhancer, 15 grams of Chef’s Four Treasures Supreme American Meat King, and 15 grams of Chef’s Four Treasures Meat King.

This is the basic old broth. For pork old broth, add 0.1% Chef’s Four Treasures Pork Soup Powder, 0.4% Chef’s Four Treasures Pork Flavor Bone Extract, and 0.1% Chef’s Four Treasures Pork Flavor Meat Essence; for chicken flavor old broth, add 0.1% Chef’s Four Treasures Chicken Bone Soup Powder, 0.1% Chef’s Four Treasures Chicken Flavor Meat Essence, and 0.4% Chicken Flavor Bone Extract.

The old broth needs to be cooked for 3-4 hours, until the meat on the bones falls off naturally.

The soup broth is seasoned with salt at a rate of 4.3%.

The Chef’s Four Treasures Flavorous Vegetarian and the Chef’s Four Treasures Fresh Flavor are added 20-30 minutes before the fire is turned off.