This soup is rich and has a rubbery feel. It is used to prepare other dishes.
After the old chicken is washed clean, 4 pieces are opened, and the pork leg meat is washed and cut into large pieces.
Fly the chicken and the pork leg together and rinse with water.
Put all the ingredients in a large stockpot, inject 6 liters of water, boil for a while, smash the foam, and simmer for 5 hours.
Turn off the oyster sauce and use the soup cloth to separate the soup residue when the soup is served.
Note: The soup is in the simmer. After boiling with a large fire, it must be simmered for a long time with a small fire, so that the soup is in a slightly boiling state for 5-6 hours to ensure the clarity of the soup. With foam and oil removed, the soup base is delicious, clear and transparent, and light brown. [Additional method of clarifying broth] When the broth is not clear enough, it will use this method to make the soup look better. Use 3-4 egg whites, add a spoonful of lemon juice, send to the foam, and then add to the broth. After about 5 minutes, you will see the whole surface is a glimpse of egg white, then open a small hole and then Slowly simmer for 1 hour and filter the soup with a filter cloth.