First of all, the materials should be fresh.

When buying chicken, duck, lean meat, pork elbow, pork bone, ham, dried salted duck, fish and other soup ingredients, the ingredients should be fresh, with little smell and less blood stains.

Second, the broth should be soaked in cold water first, and then blanched, that is, the meat raw materials should be cooked in cold water, which can effectively reduce the purine content.

Soup not only dissolves amino acids and soluble vitamins in ingredients, but also dissolves fat, cholesterol and purine. It is an old fire soup cooked for a long time, with high purine content. If you drink such soup in large quantities for a long time, it will easily lead to high uric acid and even gout.

Third, the principle of adding water to soup is not to use ingredients, and the heat is the key.

Simmer slowly after boiling, but it should not be too long. Most soups are suitable for 1-2 hours, and soups mainly made of vegetables should not be cooked for too long. Add salt before cooking, it is light, and less salt. Adding salt too early will affect the taste of the soup.