The chicken rack in the fourth season is cooked (because the soup should be poured on the noodles), and the method is also very simple. Now, from the perspective of industrial mass production (note that it is a large number, how can it be cost-effective to stew 3~4 pieces of cooking materials and brine juice? )

1 chicken rack (this is a must ...) wash.

2 Cooking materials: Fructus Lycii, Fructus Anisi Stellati, Fructus Zanthoxyli, Semen Myristicae, Fructus Foeniculi, Fructus Amomi, Semen Ginkgo, Radix Angelicae Dahuricae, Pericarpium Citri Tangerinae, Cortex Cinnamomi, White Pepper, Rhizoma Alpiniae Officinalis, and Flos Caryophylli (all very small, slightly increased or decreased according to personal preference, with little attention. The recipes of cooking materials are mostly confidential because they belong to business intelligence, but I don't know the proportion, but I know what materials are available. As for the best proportion, it is also related to personal preference. Don't cook too strong a flavor, it will turn into seasoning soup. ) If it's too hard, buy a bag of boiled broth or scalded chicken and add other seasonings according to your taste. It's easy to do this, and the materials are easy to get. It's just that it's hard to know what it tastes like and what ingredients need to be added without using it.

3 chicken rack is packed with salt water juice and cold water (it is recommended to buy Lee Kum Kee or Haitian bottle, depending on personal taste). After the fire boils, if there is soup stock, make it up. If you are determined to continue cooking, remember to keep this soup as old stock. There will be soup stock when cooking next time. Bring the soup stock to a boil and turn it to low heat for about half an hour (depending on your favorite chew), then take out the chicken rack and let it cool.

In addition to the fourth season, the smoking method of the street smoked chicken rack is also very good ~ ~ ~ But you didn't ask me, so I don't have to type hard here. Very tired ~ ~ hahahaha ~ ~