Preparation of Shangtang for Cantonese Cuisine

Shangtang is a kind of soup commonly used in the cooking of Cantonese dishes, mainly used for cooking shark's fin soup, boiled shark's fin, soup core, soup seasonal vegetables. The soup is not only delicious, but also clear and transparent, with a light tea color. The raw materials used in the soup are old hen, pork lean meat, Jinhua ham, scallop, pork keel, chicken claws, rock sugar, white pepper, cinnamon meat, ginger and so on.

Method of production:

1, the old hen, pork lean meat, ham, pork keel treatment into a large bone, into the pot, add water to cook through a small fire and fish out, rinse with water into the soup bucket, add water (such as the use of pure water better), old hen, pork lean meat, ham, scallops, pork keel, chicken claws, add ginger (broken), white pepper (broken) with medium heat for 6 hours;

2, and then add cinnamon meat, rock sugar continue to boil for 2 hours, and finally filter can be.

Because different cooks make different soup, the raw materials used are somewhat different, generally to make 10 kg of soup, you need to use 5 kg of old hen, Jinhua ham, chicken claws about 1 kg, pork keel about 3-4 kg, 200 grams of rock sugar, about 3 kg of lean pork, about 150 grams of scallop, about 50 grams of cinnamon meat, about 25 grams of white pepper grains, about 20 kg of purified water, ginger control at about 100 grams can be.