Clear chicken soup: 2 pounds of chicken bones, chicken racks, chicken heads and feet or duck heads and feet, add 6 pounds of water (or 3000ml), add scallions and ginger slices, put a layer of foam on top after the soup is boiled Remove, add some rice wine and simmer for 2 hours, then pour out the soup (take out the added chicken bones, green onions, etc., do not pour them into the bowl together).

Clear broth: Add 4 times the water to pork bones, pork skin, and thigh bones, add ginger slices, and green onion knots and boil to remove the top layer of foam. Add some rice wine and cook for 2 to 3 hours, and filter out the soup.

Beef broth: 2 pounds of beef bones, add 6 pounds of water, bring to a boil over high heat to remove a layer of foam, add 2 onions, half a pound of kelp, simmer over low heat for 3 hours, and filter out the soup. .

Clear fish soup: 2 pounds of fish heads and fish bones. After boiling in cold water, add fish bones and fish heads, add a few drops of vinegar, boil, pick up and wash, then add water (4 (catties), ginger slices, onion knots, and a few celery stalks, bring to a boil and remove the foam, simmer for one and a half hours, and strain out the clear soup.

Vegetarian clear soup: Add 3 times the water to mushroom roots, soybean sprouts, bamboo shoots, etc., bring to a boil and remove the foam, add green onion knots and simmer over low heat for an hour and a half.