Preparation process of marinated instant bean curd skin
By cutting, frying, and braising tofu skin, ready-to-eat tofu skin with five-spice, spicy, and savory flavors can be made, solving the problem of the lack of tofu skin snacks and achieving a variety of flavor options and a longer shelf life.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- TAIAN YUANJIUZHOU FOOD TECHNOLOGY CO LTD
- Filing Date
- 2026-04-02
- Publication Date
- 2026-05-12
AI Technical Summary
Currently, there are no tofu skin snacks on the market, which cannot meet the taste needs of different groups of people.
After the tofu skin is cut into strips, it is deep-fried until crispy, and then braised in different broths to make ready-to-eat tofu skin with five-spice, spicy and soy sauce flavors. It is then vacuum-sealed and sterilized.
We have developed ready-to-eat tofu skin products with different flavors to meet diverse consumer needs. The shelf life is longer than that of existing tofu skin products, and the taste and quality are up to standard.
Smart Images
Figure SMS_1
Abstract
Description
Technical Field
[0001] This invention relates to the food industry, specifically a process for making braised ready-to-eat tofu skin. Background Technology
[0002] Tofu skin, also known as thousand-layer tofu, is a traditional Chinese soy product. It is neutral in nature and sweet in taste, and is believed to have various health benefits, including clearing heat and moistening the lungs, relieving coughs and phlegm, nourishing the stomach, detoxifying, and stopping sweating. Tofu skin is rich in nutrients, high in protein and amino acids, and according to modern scientific analysis, it also contains 18 essential trace elements, including iron, calcium, and molybdenum. Therefore, many people enjoy eating tofu skin.
[0003] Currently, people mostly eat tofu skin as a side dish or to wrap dishes in tofu skin. There are no tofu skin snacks on the market yet. Summary of the Invention
[0004] To achieve the above objectives, the present invention provides the following technical solution:
[0005] A process for making braised ready-to-eat tofu skin includes the following steps:
[0006] Cutting: Cut the tofu skin into strips to obtain strip-shaped tofu skin. Shake the strip-shaped tofu skin to separate them to ensure that the strip-shaped tofu skin does not stick together or clump together.
[0007] Deep-frying: Fry the strips of tofu skin at 160-170℃ for 35-50 seconds to obtain fried tofu skin. The fried tofu skin will be puffed up, bubbly and light golden yellow. The fried tofu skin will be set and crispy.
[0008] Draining and cooling: Drain and cool the fried tofu skin to obtain a semi-finished product;
[0009] Braising: Braise the semi-finished product in a braising liquid at 90-98℃ for 10-12 minutes, then turn off the heat and let it simmer for 18-23 minutes. Remove the tofu skin and drain the braising liquid to obtain the braised tofu skin. The braising liquid includes the following ingredients: stock, salt, rock sugar, dark soy sauce, light soy sauce, cooking wine, chicken essence and spices.
[0010] Packaging: After braising, the tofu skin is cooled to no more than 30°C before being packaged and sterilized to obtain the finished product.
[0011] As a further aspect of the present invention, before cutting the tofu skin into strips, the process includes selecting raw materials, choosing tofu skin that is free from mold, odor, insects, impurities, and has adequate moisture content.
[0012] As a further aspect of the present invention: the thickness of the strip-shaped tofu skin is 1.5–2 cm, the length is 25 cm, and the width is 15–20 cm.
[0013] As a further aspect of the present invention: sterilization is performed using hot water at 90°C for 15–20 minutes.
[0014] As a further aspect of the present invention: the braising liquid includes a five-spice braising liquid, a spicy braising liquid, and a soy sauce braising liquid. The five-spice braising liquid used for 50 kg of tofu skin includes 300 kg of stock, 2.1 kg of salt, 1.8 kg of rock sugar, 6.0 kg of light soy sauce, 1.8 kg of dark soy sauce, 3.0 kg of cooking wine, 0.9 kg of chicken essence, and spices. The spices include 280 g of star anise, 120 g of cinnamon, 150 g of Sichuan peppercorns, 120 g of fennel seeds, 50 g of galangal, 3 seedless cardamom pods, 250 g of dried chili peppers, 400 g of cloves, 400 g of nutmeg, 1.5 kg of ginger, 2.5 kg of scallions, and 1 kg of angelica root. 20g of bay leaves, 200g of rock sugar, 250g of tsao-ko, 120g of cardamom, and 380g of amomum villosum. The spicy braising liquid used for 50kg of tofu skin includes 300kg of stock, 2.1kg of salt, 1.5kg of rock sugar, 6.0kg of light soy sauce, 1.8kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken essence, and spices including 30-50g of chili extract, 100g of Sichuan peppercorn oil, 280g of star anise, 120g of cinnamon, 150g of Sichuan peppercorns, 120g of fennel seeds, 50g of galangal, 3 seedless cardamom pods, 750g of dried chili peppers, 400g of cloves, 400g of nutmeg, and 1g of ginger. 50kg of tofu skin contains 200g of Sichuan peppercorns, 30g of angelica root, 20g of cardamom, 2.5kg of scallions, 120g of angelica root, 200g of bay leaves, 250g of rock sugar, 120g of amomum villosum, and 380g of amomum villosum. The savory braising liquid used for 50kg of tofu skin includes 300kg of stock, 1.8kg of salt, 2.1kg of rock sugar, 4.0kg of light soy sauce, 2kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken bouillon, and spices including 1.5kg of sweet bean sauce, 1.0kg of soybean paste, 280g of star anise, 120g of cinnamon, 150g of Sichuan peppercorns, 120g of fennel seeds, and 50g of galangal. Ingredients: 3 seedless cardamom pods, 250g dried chili peppers, 400g cloves, 400g nutmeg, 1.5kg ginger, 2.5kg scallions, 120g angelica root, 200g bay leaves, 250g rock sugar, 120g amomum villosum, and 380g cardamom. Five-spice braising liquid is savory and sweet, with a rich flavor that is not spicy. Spicy braising liquid is fragrant but not overpowering, with a stable level of spiciness. Soy sauce braising liquid is rich in soy sauce flavor, has a bright red color, is slightly sweet, and is very appetizing. To make the braising liquid, first bring the stock to a boil, then add the spices and simmer over low heat for 20 minutes. Then add the remaining ingredients and stir for at least 10 minutes to obtain the braising liquid.
[0015] As a further aspect of this invention, the process for making the stock is as follows: Soak pork bones and chicken frames in clean water for 1–2 hours, changing the water 2–3 times during this period to remove most of the blood. Put the pork bones and chicken frames into cold water, add ginger slices and cooking wine to the cold water, bring to a boil over high heat and maintain for 3–5 minutes, skimming off the foam. Remove the pork bones and chicken frames and rinse the surface blood foam and impurities with warm water. Add 2–3 chicken frames, 1–1.5 kg of pork bones, 50 g of ginger and 3–4 knotted scallions to 10 kg of clean water, bring to a boil over high heat and skim off the foam again. After skimming off the foam, turn to the lowest heat to a simmer (i.e., keep the water surface "just simmering") and maintain for 2.5–3 hours. Then turn off the heat and filter to obtain clear stock. Skim off the foam again, then maintain for 10 minutes over medium heat, then maintain for 3–4 hours over the lowest heat. After turning off the heat and filtering, obtain milky white stock. Note that throughout the entire process, only skim off the foam, do not cover the pot, do not add salt, and do not add any spices.
[0016] As a further aspect of the present invention, before draining the oil, defective products are removed. Tofu skin that is burnt, blackened, soft, or has absorbed too much oil is considered defective and needs to be removed.
[0017] Compared with the prior art, the beneficial effects of the present invention are:
[0018] This invention involves frying the finished tofu skin first and then braising it. Depending on the braising liquid, ready-to-eat five-spice tofu skin, spicy tofu skin, and soy sauce-flavored tofu skin can be obtained, satisfying the taste needs of different groups of people and showing broad application prospects. Detailed Implementation
[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.
[0020] The specific implementation of the present invention will be described in detail below with reference to specific embodiments.
[0021] Example 1
[0022] A process for making braised, ready-to-eat, five-spice tofu skin includes the following steps:
[0023] Raw material selection: Select tofu skin that is free from mold, odor, insects, impurities, and has adequate moisture content;
[0024] Cutting: Cut the tofu skin into strips to obtain strip-shaped tofu skin. The strip-shaped tofu skin should be 1.5cm thick, 25cm long, and 15cm wide. Shake the strip-shaped tofu skin to separate it, ensuring that the strip-shaped tofu skin does not stick together or clump together.
[0025] Deep frying: Fry the strips of tofu skin at 160℃ for 50 seconds to obtain the fried tofu skin. The fried tofu skin will be puffed up and bubbly and light golden yellow. The fried tofu skin has set and is crispy. Tofu skin that is burnt, blackened, soft, or absorbs too much oil is a failed product and needs to be removed.
[0026] Draining and cooling: Drain and cool the fried tofu skin. The draining time should be no less than 2 minutes and the cooling time should be 5 minutes to obtain a semi-finished product.
[0027] Braising: Braise the semi-finished product in a five-spice braising liquid at 90℃ for 12 minutes, then turn off the heat and let it simmer for 23 minutes. Remove the tofu skin and drain the braising liquid to obtain the braised tofu skin. The five-spice braising liquid used for 50kg of tofu skin includes 300kg of stock, 2.1kg of salt, 1.8kg of rock sugar, 6.0kg of light soy sauce, 1.8kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken essence, and spices including 280g of star anise and cinnamon. The ingredients for the stock are: 120g Sichuan peppercorns, 150g fennel seeds, 120g galangal, 50g seeded cardamom, 3 dried chilies, 250g dried chilies, 400g cloves, 400g nutmeg, 1.5kg ginger, 2.5kg scallions, 120g angelica root, 200g bay leaves, 250g rock sugar, 120g amomum villosum, and 380g amomum villosum. The preparation process for the stock is as follows: Soak pork bones and chicken carcasses in water for 1-2 hours, changing the water twice, to remove most of the blood. Place pork bones and chicken carcasses in cold water, add ginger slices and cooking wine, bring to a boil over high heat and maintain for 3 minutes. Skim off the foam, remove the pork bones and chicken carcasses and rinse them with warm water to remove surface blood foam and impurities. Do not rinse the surface blood foam and impurities with cold water. Add 2 chicken carcasses, 1kg pork bones, 50g ginger and 3 scallion knots to 10kg of clean water, bring to a boil over high heat and skim off the foam again. Skim off the foam again, then reduce to the lowest heat to a simmer (i.e., keep the water at a barely simmering temperature) and maintain for 2.5 hours. Then turn off the heat and filter to obtain clear stock. Skim off the foam again, then maintain for 10 minutes over medium heat, then maintain for 3 hours over the lowest heat. Then turn off the heat and filter to obtain milky white stock. The stock can be stored in the refrigerator for 2-3 days and in the freezer for one month. Note that the entire process of making the stock involves only skimming the foam, without covering, adding salt, or adding spices. The entire process involves simmering over low heat, without boiling vigorously and without seasoning.
[0028] Packaging: After braising, the tofu skin is cooled to no more than 30°C before packaging and sterilization. Vacuum sealing is used for packaging, and sterilization is carried out with 90°C hot water for 15 minutes. This will result in a finished product that meets the requirements for color, aroma, taste, sealing, and net weight. The finished product is savory and sweet with a rich braising flavor and is not spicy. It should be stored in a cool, dry place or refrigerated.
[0029] Example 2
[0030] A process for making braised, ready-to-eat spicy tofu skin includes the following steps:
[0031] Raw material selection: Select tofu skin that is free from mold, odor, insects, impurities, and has adequate moisture content;
[0032] Cutting: Cut the tofu skin into strips to obtain strip-shaped tofu skin. The strip-shaped tofu skin is 1.8cm thick, 25cm long, and 18cm wide. Shake the strip-shaped tofu skin to separate it, ensuring that the strip-shaped tofu skin does not stick together or clump together.
[0033] Deep frying: Fry the strips of tofu skin at 165℃ for 40 seconds to obtain fried tofu skin. The fried tofu skin will be puffed up and bubbly and light golden yellow. The fried tofu skin has set and is crispy. Tofu skin that is burnt, blackened, soft, or absorbs too much oil is a failed product and needs to be removed.
[0034] Draining and cooling: Drain and cool the fried tofu skin. The draining time should be no less than 2 minutes and the cooling time should be 8 minutes to obtain a semi-finished product.
[0035] Braising: The semi-finished product is braised in a five-spice braising liquid at 95℃ for 11 minutes, then the heat is turned off and it is left to simmer for 20 minutes. The tofu skin is then removed and drained of the braising liquid to obtain the braised tofu skin. The spicy braising liquid used for 50kg of tofu skin includes 300kg of stock, 2.1kg of salt, 1.5kg of rock sugar, 6.0kg of light soy sauce, 1.8kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken essence, and spices including 40g of chili extract, 100g of Sichuan peppercorn oil, and 28g of star anise. 0g cinnamon, 120g Sichuan peppercorns, 150g fennel seeds, 120g galangal, 50g black cardamom (seeds removed), 3 dried chilies, 750g dried chilies, 400g cloves, 400g nutmeg, 1.5kg ginger, 200g Sichuan peppercorns, 30g angelica root, 20g white cardamom, 2.5kg scallions, 120g angelica root, 200g bay leaves, 250g rock sugar, 120g amomum villosum, and 380g amomum villosum. The stock preparation process is as follows: Soak pork bones and chicken carcasses in water for 1.5 hours. During the process, change the water three times to remove most of the blood. Place the pork bones and chicken carcasses in cold water, add ginger slices and cooking wine, bring to a boil over high heat and maintain for 4 minutes. Skim off the foam, remove the pork bones and chicken carcasses, and rinse them thoroughly with warm water to remove surface blood and impurities. Do not rinse with cold water. Add 3 chicken carcasses, 1.2kg pork bones, 50g ginger, and 4 knotted scallions to 10kg of water. Bring to a boil over high heat and skim off the foam again. After skimming off the foam, reduce the heat to the lowest setting and simmer. (Keep the water at a barely simmering temperature) for 2.7 hours, then turn off the heat and filter to obtain clear stock. Skim off any foam, then simmer over medium heat for 10 minutes, then over the lowest heat for 3.5 hours. Turn off the heat and filter to obtain milky white stock. The stock can be stored in the refrigerator for 2-3 days and in the freezer for one month. Note that the entire process of making the stock involves only skimming the foam, without covering the pot, adding salt, or adding any spices. The entire process involves simmering over low heat, without boiling vigorously, and without adding any seasoning.
[0036] Packaging: After braising, the tofu skin is cooled to no more than 30°C before packaging and sterilization. Vacuum sealing is used for packaging, and sterilization is carried out with 90°C hot water for 18 minutes. This will result in a finished product that meets the requirements for color, aroma, taste, sealing, and net content. The finished product is fragrant but not dry and has a stable spiciness. It should be stored in a cool, dry place or refrigerated.
[0037] Example 3
[0038] A process for making braised, ready-to-eat, savory tofu skin includes the following steps:
[0039] Raw material selection: Select tofu skin that is free from mold, odor, insects, impurities, and has adequate moisture content;
[0040] Cutting: Cut the tofu skin into strips to obtain strip-shaped tofu skin. The strip-shaped tofu skin should be 2cm thick, 25cm long, and 20cm wide. Shake the strip-shaped tofu skin to separate it, ensuring that the strip-shaped tofu skin does not stick together or clump together.
[0041] Deep frying: Fry the strips of tofu skin at 170℃ for 35 seconds to obtain the fried tofu skin. The fried tofu skin will be puffed up and bubbly and light golden yellow. The fried tofu skin has set and is crispy. Tofu skin that is burnt, blackened, soft, or absorbs too much oil is a failed product and needs to be removed.
[0042] Draining and cooling: Drain and cool the fried tofu skin. The draining time should be no less than 2 minutes and the cooling time should be 10 minutes to obtain a semi-finished product.
[0043] Braising: The semi-finished product is braised in a five-spice braising liquid at 98℃ for 10 minutes, then the heat is turned off and it simmers for 18 minutes. The tofu skin is then removed and drained of the braising liquid to obtain the braised tofu skin. The braising liquid used for 50kg of tofu skin includes 300kg of stock, 1.8kg of salt, 2.1kg of rock sugar, 4.0kg of light soy sauce, 2kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken essence, and spices, including 1.5kg of sweet bean sauce and 1.0kg of soybean paste. The ingredients are: 1.5kg ginger, 2.5kg scallions, 120g star anise, 120g cinnamon, 150g Sichuan peppercorns, 120g fennel seeds, 50g galangal, 3 seedless cardamom pods, 250g dried chili peppers, 400g cloves, 400g nutmeg, 1.5kg ginger, 2.5kg scallions, 120g angelica root, 200g bay leaves, 250g rock sugar, 120g cardamom, and 380g amomum villosum. The preparation process for the stock is as follows: Soak pork bones and chicken carcasses in water for 2 hours, changing the water 3 times during this time. Soak the pork bones and chicken carcasses to remove most of the blood. Place them in cold water, add ginger slices and cooking wine, bring to a boil over high heat and maintain for 5 minutes. Skim off the foam, remove the pork bones and chicken carcasses, and rinse them with warm water to remove surface blood foam and impurities. Do not rinse with cold water. Add 3 chicken carcasses, 1.5kg pork bones, 50g ginger, and 4 scallion knots to 10kg of water. Bring to a boil over high heat and skim off the foam again. Skim off the foam again, then reduce the heat to the lowest setting and simmer for 3 hours (keeping the water at a barely simmering temperature). Turn off the heat and filter to obtain clear broth. Skim off the foam again, then simmer over medium heat for 10 minutes, then simmer over the lowest setting for 4 hours. Turn off the heat and filter to obtain milky white broth. Broth can be stored in the refrigerator for 2-3 days and in the freezer for one month. Note that the entire process of making broth involves only skimming the foam, without covering the pot, adding salt, or adding spices. The entire process involves simmering over low heat, without boiling vigorously, and without seasoning.
[0044] Packaging: After braising, the tofu skin is cooled to no more than 30°C before packaging and sterilization. Vacuum sealing is used for packaging, and sterilization is carried out with 90°C hot water for 20 minutes. This will result in a finished product that meets the requirements for color, aroma, taste, sealing, and net content. The finished product has a rich soy sauce aroma, bright red color, and a slightly sweet taste, making it very appetizing. Store it in a cool, dry place or refrigerate it.
[0045] The products of Examples 1-3 were stored at -5℃, 20℃, 30℃ and 35℃ respectively. The state of the tofu skin was observed and recorded daily to determine whether the tofu skin had deteriorated. The records showed that the products of Examples 1-3 could be stored for 120 days at -5℃, 20 days at 20℃, 10 days at 30℃ and 7 days at 35℃. Without the use of any additives, the storage time of the finished product of the present invention is longer than that of existing tofu skin.
[0046] Ten people (numbers 1 to 10) were selected to taste the products of Examples 1-3 and rate their taste and flavor, with a maximum score of 10. The results are shown in Table 1.
[0047] Table 1 Product Ratings
[0048]
[0049] As can be seen from Table 1, the average score for spicy tofu skin was the highest from No. 1 to No. 10, while the average score for savory tofu skin was the lowest from No. 1 to No. 10. However, even the savory tofu skin with the lowest average score still had a score of 8.91, indicating that it has a good taste and can meet the eating requirements of most consumers, and has a broad market prospect.
[0050] It should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This way of describing the specification is only for clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.
Claims
1. A process for producing braised ready-to-eat tofu skin, characterized in that, Includes the following steps: Cutting: Cut the tofu skin into strips to obtain strips of tofu skin, and shake the strips of tofu skin to separate them; Deep-frying: Fry the strips of tofu skin at an oil temperature of 160-170℃ for 35-50 seconds to obtain the fried tofu skin; Draining and cooling: Drain and cool the fried tofu skin to obtain a semi-finished product; Braising: Braise the semi-finished product in a braising liquid at 90-98℃ for 10-12 minutes, then turn off the heat and let it simmer for 18-23 minutes. Remove the tofu skin and drain the braising liquid to obtain the braised tofu skin. The braising liquid includes the following ingredients: stock, salt, rock sugar, dark soy sauce, light soy sauce, cooking wine, chicken essence and spices. Packaging: After braising, the tofu skin is cooled to no more than 30°C before being packaged and sterilized to obtain the finished product.
2. The process for producing braised ready-to-eat tofu skin according to claim 1, characterized in that, Before cutting tofu skin into strips, the process also includes selecting raw materials, choosing tofu skin that is free from mold, odor, insects, impurities, and has the right moisture content.
3. The process for producing braised ready-to-eat tofu skin according to claim 1 or 2, characterized in that, The thickness of the strip-shaped tofu skin is 1.5–2cm, the length is 25cm, and the width is 15–20cm.
4. The process for producing braised ready-to-eat tofu skin according to claim 1, characterized in that, Sterilization is performed using 90℃ hot water for 15–20 minutes.
5. The process for producing braised ready-to-eat tofu skin according to claim 1, characterized in that, The braising liquid includes five-spice braising liquid, spicy braising liquid, and soy sauce braising liquid.
6. The process for producing braised ready-to-eat tofu skin according to claim 5, characterized in that, 300kg of five-spice braising liquid includes 300kg of stock, 2.1kg of salt, 1.8kg of rock sugar, 6.0kg of light soy sauce, 1.8kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken essence, and spices, including 280g of star anise, 120g of cinnamon, 150g of Sichuan peppercorns, 120g of fennel seeds, 50g of galangal, 3 deseeded cardamom pods, 250g of dried chili peppers, 400g of cloves, 400g of nutmeg, 1.5kg of ginger, 2.5kg of scallions, 120g of angelica root, 200g of bay leaves, 250g of rock sugar, 120g of cardamom, and 380g of amomum villosum.
7. The process for producing braised ready-to-eat tofu skin according to claim 5, characterized in that, The 300kg spicy braising liquid includes 300kg stock, 2.1kg salt, 1.5kg rock sugar, 6.0kg light soy sauce, 1.8kg dark soy sauce, 3.0kg cooking wine, 0.9kg chicken essence, and spices, including 30-50g chili extract, 100g Sichuan peppercorn oil, 280g star anise, 120g cinnamon, 150g Sichuan peppercorns, 120g fennel seeds, 50g galangal, 3 deseeded cardamom pods, 750g dried chili peppers, 400g cloves, 400g nutmeg, 1.5kg ginger, 200g Sichuan peppercorns, 30g angelica root, 20g white cardamom, 2.5kg scallions, 120g angelica root, 200g bay leaves, 250g rock sugar, 120g amomum villosum, and 380g amomum villosum.
8. The process for producing braised ready-to-eat tofu skin according to claim 5, characterized in that, The 300kg savory braising liquid includes 300kg stock, 1.8kg salt, 2.1kg rock sugar, 4.0kg light soy sauce, 2kg dark soy sauce, 3.0kg cooking wine, 0.9kg chicken essence, and spices, including 1.5kg sweet bean sauce, 1.0kg soybean paste, 280g star anise, 120g cinnamon, 150g Sichuan peppercorns, 120g fennel seeds, 50g galangal, 3 deseeded cardamom pods, 250g dried chili peppers, 400g cloves, 400g nutmeg, 1.5kg ginger, 2.5kg scallions, 120g angelica root, 200g bay leaves, 250g rock sugar, 120g amomum villosum, and 380g cardamom.
9. The process for producing braised ready-to-eat tofu skin according to claim 1, characterized in that, The process of making stock is as follows: Soak pork bones and chicken carcasses in clean water for 1-2 hours, changing the water 2-3 times to remove most of the blood. Put the pork bones and chicken carcasses into cold water, add ginger slices and cooking wine, bring to a boil over high heat and keep for 3-5 minutes, skimming off the foam. Remove the pork bones and chicken carcasses and rinse them with warm water to remove surface blood foam and impurities. Add 2-3 chicken carcasses, 1-1.5kg pork bones, 50g ginger and 3-4 knotted scallions to 10kg of clean water, bring to a boil over high heat and skim off the foam again. After skimming off the foam, turn to the lowest heat and keep it at a simmer for 2.5-3 hours. Then turn off the heat and filter to obtain clear stock. Skim off the foam again, keep it on medium heat for 10 minutes, then on the lowest heat for 3-4 hours. Then turn off the heat and filter to obtain milky white stock.