Hello, everyone. I'm Wang Gang.
In this video I'm sharing with you
Jiang-flavor Master Stock
First, let's prepare the ingredients for the stock.
For chicken, you can choose one aged hen and one black-footed free-range rooster.
Then let's cut off the toenails of the chickens and ducks for later use.
Add a generous amount of pork barrel and keel bones.
Add some of pork rinds
When the ingredients are ready, add some water and soak them for 40 minutes.
Soaking those in water will remove some of their blood in advance.
It is preferably that all the ingredients including pork bones, hens and ducks
are slaughtered on the same day of making the stock.
In this way, the stock will have the best aroma and taste.
Next, let's start preparing the spices.
Add 200g of star anise to the bowl
Add 50 grams of cinnamon bark
Add 30 grams of seeded tsao-ko
Add 90 grams of white cardamom
Add 50g of (dried) mandarin peel
Add 25g of bay leaves
Add 120 grams of Cardamom Seed
Add 50 grams of lesser galangal
Add 50 grams of baizhi
Add 50 grams of maosharen (毛砂仁)
Add 30 grams of sand ginger
Add 50 grams of licorice
Add 40 grams of dried ginger
Add 30 grams of betel nut slice
Add 20 grams of wujiapi (Eleutherococcus gracilistylus)
Add 40 grams of black pepper
Add 20 grams of long pepper
Then add some water to the spices and soak for 30 minutes.
The purpose of this step is to remove astringency and impurities from the spices.
You can also soak spices in high degree Baijiu (Chinese liquor).
And 600 grams of dried chili.
Add some more Sichuan peppercorns.
You can reduce the amount of Sichuan peppercorn depending on the region
Finally, prepare 500 grams of ginger and crush them loose.
Next, let's start cooking.
First let's prepare a 60 litre energy-saving pot.
Then add all the chicken and duck bones and other ingredients.
Then add enough amount of water to cover the ingredients.
Then parboil the ingredients on high heat and skim off the foam.
Please remember that the mixture must be stirred regularly when parboiling.
The purpose of this step is to prevent the pork rinds from sticking.
Sometimes a small mistake can disrupt the entire process.
Only careful operation can guarantee the best quality.
After cooking, remove the raw materials from the water and clean them.
Then put the ingredients back into the pot again
Next, start preparing the soup.
Add the right amount of water to the pot again
The volume of water is approximately 50 litres.
Then add the crushed ginger.
Once the water is boiling, continue to skim off any excess scum.
The next step is to add the spices.
Add 1,000 grams of salt to the pot for the base flavor.
Add the soaked spices and Sichuan peppercorns and chilies
Then add 300 grams of baijiu
Then simmer on low heat for 3 hours.
The purpose of this step is to boil the chicken, duck and bone to bring out their umami and gelatin.
While it's simmering, let's prepare 4,000 grams of crushed rock sugar.
Next, start making a Chinese caramel for coloring
Because there's a lot of sugar, so we're using water to boil it.
Add some water to the wok and then add the rock sugar and simmer.
Only need to boil the sugar to an amber color for this step
For those who don't know how to make caramel for coloring, you can refer to the previous videos.
After the sugar is ready, add some boiling water to mix.
Then after 2 hours of simmering, let's add the caramel coloring.
The caramel gets darker after boiling for a long time.
That's why we chose to add it an hour before turning off the heat.
Then continue to simmer for 1 hour and then turn off the heat and steep for 12 hours.
The purpose of steeping is to allow the residual heat of the stock to continue bring out the flavor of the ingredients.
After 12 hours, discard all the ingredients including the spices
Strain out all the residue and then bring to a boil then store.
Remove the foam to prevent it from becoming sour.
A professional master stock should be "enriched" no fewer than 3 times.
"Enrich" as in to add ingredients such as chicken and duck again several times to enhance the taste of the master stock.
A pot of master stock is ready.
Here's a brief technical summary of the master stock
First,
A new stock can be slightly bland
But the standard is that the stock can cling to a white plate.
The stock will become dark brown after several times of enrichment
And it's very thick.
The stock oil is golden yellow and free of impurities.
There should be no blood foam between the stock and the stock oil when stored.
Second,
Master stock can be divided into Jiang-flavour, five spice flavour, and vegetable stock.
This time the stock is Jiang-flavour.
Suitable for poultry such as chicken, duck and goose
If you need to make beef or lamb with strong flavor.
Must take some of the mater stock out to stock them separately.
Otherwise, is really hard to save the stock when it goes bad.
The whole master stock could go wrong.
The technical summary is complete.