What are the methods for making sauce and cooked food soup?

Speaking of old soup with soybean paste, it is an unforgettable taste for those who love it. But we all know that if we want to make old soup with soybean paste with such a taste, then the use of raw materials and the production method, any details are very particular, because seasonings like fennel, pepper, cinnamon, cloves, etc. are all key to affecting the taste. The following is the specific method of making old soup with soybean paste.

1. Raw materials:

1. Meat ingredients: 3 grams of fennel, 4 grams of aniseed, 5 grams of pepper, 3 grams of cinnamon, 3 grams of cloves, 6 grams of dried ginger, 5 grams of galangal, 5 grams of tangerine peel, 5 grams of meat ball, 3 grams of grass ball, 3 grams of purple ball, 3 grams of red ball, 3 grams of white ball, 5 grams of angelica, 3 grams of galangal, 5 longans, 6 grams of wolfberry, 6 bay leaves, 1 onion, and 1 head of garlic. (The meat ingredients are pre-mixed in Chinese medicine stores but not complete); 2. Two bags of Pixian bean paste; 3. Two taels of soybean oil; 4. One and a half taels of salt (it’s better to make the old soup salty); 5. Half a tael of MSG; 6. A little onion, ginger, garlic, pepper and aniseed; 7. One tael of sugar; 8-10 pounds of water; 9. Use gauze as 1-2 material bags for later use.

2. How to make the old soup:

Prepare the cooking oil: Pour soybean oil into a pot and bring it to a boil. Add onion, ginger, garlic, peppercorns and aniseed. When the onion and garlic are fried until they turn dark yellow, remove them all. 2. Stir-fry the sauce: Stir-fry the Pixian bean paste with the prepared cooking oil. 3. Packing: Put the fried sauce and meat into one bag (or two bags separately) and tie the mouth.

3. Stir-fry sugar color:

Use a little oil, add sugar into the cold oil and fry until it turns dark yellow (use a higher heat than frying sugar in batter).

4. Soup and Sauce Food:

Put the packed material bag into the pot, add water, put in an appropriate amount of fried sugar, then add salt and MSG, simmer for half an hour on low heat, then add the food that needs to be sauced that has been blanched in hot water, cook on medium heat. Do not take it out immediately after cooking, it will be better if you leave it for a few hours to let the flavor absorb. The old soup can be frozen and reused