Broth is generally divided into three categories: hairy soup, milk soup and clear soup. Maotang is widely used in ordinary cooking and is often seen in restaurants. Just keep cooking and making up. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pigskin and so on. Boil in cold water, skim off the foam, add onion ginger wine and simmer for several hours. There are no special requirements. Milk soup generally uses chicken, duck, pig bone, pig's foot, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. Blanch in boiling water, blanch in cold water, skim off the foam, add onion ginger wine, and slowly roll until the soup is thick and milky white. Clear soup can be divided into ordinary clear soup and refined clear soup. Ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water, cook with cold water and strong fire, remove foam, add onion ginger wine, then simmer, keep the noodle soup slightly open, and turn over the broken water. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not strong.