Many people who are good at cooking, especially chefs, make dishes that are particularly delicious. One of the mysteries is that they add fresh soup to the cooking process, which some people call "broth".

Making fresh soup depends on "hanging", that is, extracting umami from some so-called "leftovers that are tasteless to eat, but a pity to discard" and making it into "broth". Here are some ingredients and methods for you:

Vegetable soup: you can use mushroom feet, bean sprouts, bamboo shoots, bamboo shoots clothes (wrapped in gauze) and flat tips, and add more than twice as much water. After boiling, you can add a little minced onion and ginger, skim off the floating foam after boiling, and cook on low heat for about 1 hour.

Meat soup: egg shell, duck head and feet, pig bones, ham skin bones, etc. Can be used. Add more than 5 times of water and a little onion ginger rice wine, boil and skim off the floating foam, and then cook for about 3 hours with low heat.

Monopterus albus bone soup: Wash the back of Monopterus albus, wrap it with gauze, put it in a pot, add water (500g of Monopterus albus bone, water 1500g), onion ginger and yellow rice wine, boil, skim off the floating foam, then cook with low fire for about 1 hour, and filter.

Sea otter soup: wash sea otter, wrap it in gauze, put it in a pot, add water (500g sea otter with 1500g water), onion ginger and yellow wine, boil, skim off the floating foam and cook for about 30 minutes.

"Waste" is often waste, turning waste into treasure, and "decay" into "magic", which is fun and interesting and worth hanging.