According to the color, broth can be roughly divided into thick soup and clear soup, and the decocting methods are large fire method and small fire method in turn.

The fire roasting method (usually large fire or medium fire) is the simplest, and it is usually used to cook spine, big bone and ox bone, and the boiled soup is mostly milky white. When cooking materials with high fire, if the taste is not enough, you can directly add some meat and cook it together to improve the taste.

Another cooking method is often used to cook fresh fish soup. The main difference is that the ingredients should be fried in a wok before cooking the soup, and some onion and garlic ingredients, although troublesome, can effectively remove the fishy smell and give the soup a special taste.

Pig bones, ox bones and other materials are often used in cooking broth. Before cooking, they should be scalded with boiling water for about a second, so as to remove blood and blood stains that are difficult to remove from the materials.

If you really want to cook, you must boil the water in advance, and then put the scalded meat and bones into a pot (preferably a casserole) to cook. After the water is boiled again, continue to boil over low heat. At this time, you can see that there are several streams of water on the noodle soup, like chrysanthemums. If the chrysanthemums keep tumbling for 4-8 hours, you can cook a delicious soup.

Remarks: "Chrysanthemum" cooking means that after the water is boiled, turn down the heat and continue to cook. You can see the noodle soup, which stirs up a lot of bubbles up and down, like chrysanthemums, which is an ideal state for small fire boiling.

note:

1, don't cook too much soup.

In order to thoroughly boil out the essence of matter, some people think that water is better. In fact, boiling the soup too much will only make the soup that should be clear and turbid delicious. Therefore, cooking broth should pay special attention to the control of heat.

2, be sure to add enough water at a time.

Some people will add water when they find that there is not enough water in the process of cooking soup. This is completely wrong, because this substance will gradually release nutrients after boiling in hot water. If the temperature of cold water drops, it will prevent the release of nutrients, change the original flavor of the soup, and at the same time make the soup turbid. So if you have to add water, you can only heat boiled water, not cool boiled water.

3. Protect the unused soup overnight.

Without preventing the soup from being refrigerated in the refrigerator, it is necessary to cook the soup with small work and do a good job of disinfection, and then scoop up the floating oil on the surface of the soup (because the soup is sealed after the oil condenses, the temperature in the soup can be maintained above 70 degrees Celsius, which is also the most suitable temperature for bacterial activities. ), and finally cover it, remember not to cover it completely, leaving some space for air.