2, handle all kinds of ingredients: dry goods should be sent in advance, awkward ingredients need to be cooked in advance, such as fresh meat. And don't start making soup until the blood and water are not ripe.
3. Clear order: boil water before cooking ingredients, or put ingredients first and then add water to boil. Generally speaking, it is ok, there is no order. If there is a big difference between the soft and hard ingredients, you can add them as appropriate. Such as melon, carrot, tofu, etc., before adding them. Ginger slices, shochu and other materials to remove fishy smell should also be added in advance.
4. Reasonable water distribution: the change of water temperature and the amount of water used have a direct impact on the flavor of soup. The water consumption is usually three times the weight of the main ingredient, and the ingredients should be heated with cold water, that is, do not simmer the soup directly with boiling water, and do not add cold water halfway, so that the nutrients of the ingredients can slowly escape, and finally the soup is clear.
5, control the heat: the most basic key to the heat of the soup is to turn off the fire when the water boils after adding the ingredients. If it is cooked for too long, it will destroy the nutrition of the ingredients and the soup will be wasted by steam. Slow stewing with a small fire for a long time can make the fresh and fragrant substances such as protein extract of the ingredients dissolve as much as possible, and make the soup fresh and delicious.
6. Finally, add seasoning: If you need to give Tonga some seasoning such as onion and salt, it is best to add it a few minutes before turning off the fire, especially salt. If you put it into the club too early, it will destroy the meat quality and the soup will be dark.