Onion: celery: carrot =4:2: 1 or 2:2: 1. After this thing is mixed with fried incense, there is a scientific name called "mirex", so let's put it aside. At the same time, take animal bones and scraps, roast them until they are brown, stew them with mirex, and then filter them to get soup.
The pig soup is stewed with roast pig bones, and the chicken soup is stewed with roast chicken bones. Similarly, there are common beef soup and mutton soup. Of course, the possibility of mixed stew is not ruled out. It is usually designed for special recipes. For example, a dish with pigs and chickens may be mixed with sauce.
As for the clear soup mentioned by the respondents before, it is also used in French meals, called "clear soup", which is similar in practice, except that impurities are absorbed by foam made of egg white, and then filtered by multi-layer filters and kitchen paper. This filtration process is extremely slow, and French clear soup, which is basically as clear as water, is dripping from the filter screen drop by drop. Of course, in the past, Master asked me to add miscellaneous vegetables and a meat pie to the soup, which not only had less impurities, but also had a stronger meat flavor.