Chinese cuisine 中國菜

鲜高汤的熬制
材料：
猪筒骨（猪大骨）5千克，
猪排骨1500克，
老母鸡1只，
老鸭1只，
水35升，
姜块250克，
大葱250克

烹饪方法：
将猪筒骨、猪排骨、老母鸡、老鸭斩成大件后，入开水锅中氽水烫过，出锅用清水洗净。
将水35千克、姜块、大葱加入大汤锅后，下猪筒骨、排骨、老母鸡、老鸭大火烧沸熬2小时，转中小火熬2小时即成鲜高汤。


**Preparation of Fresh Stock**

**Ingredients:**
- Pork marrow bones (pork knuckle bones): 5 kg
- Pork ribs: 1500 g
- Mature hen: 1 whole
- Mature duck: 1 whole
- Water: 35 liters
- Ginger chunks: 250 g
- Scallions (large green onions): 250 g

**Instructions:**
1. **Prep:** Cut the pork marrow bones, pork ribs, mature hen, and mature duck into large pieces. Blanch them in boiling water to remove impurities, then rinse thoroughly under cold water.
2. **Cook:**
- In a large stockpot, combine 35 liters of water, ginger chunks, and scallions.
- Add the blanched pork bones, ribs, hen, and duck.
- Bring to a vigorous boil over high heat, then reduce to a steady simmer.
- Simmer uncovered for **2 hours** on high heat, then reduce to **medium-low heat** and continue simmering for **another 2 hours**.
3. **Strain:** Remove solids and strain the liquid to obtain a clear, flavorful fresh stock.

**Note:** Adjust heat as needed to maintain a gentle simmer, avoiding rapid boiling to ensure clarity and depth of flavor.