1, the first pot of soup, that is, stewed chicken, pork ribs or pork soup, in addition to the main ingredients, should be added pepper, dashi, pepper, cinnamon, sarensis, beans, cloves, chenpi, grasshopper, cumin, sennel, white blue, cinnamon, fresh ginger, salt, sugar and other seasonings. It is best not to add seasonings such as green onion, garlic, soy sauce, brown sugar, etc. for the preservation of the soup. The varieties of the above seasonings can be based on market conditions, not one is indispensable, but the commonly used seasonings should account for more than half. The number of seasonings depends on the amount of the main ingredients, the same as the general meat stew ingredients. Seasonings that are not easy to pick out should be wrapped in gauze. The main ingredients cut small, clean, into the pot, plus seasoning, add water (slightly more than the normal amount), cook the main ingredients, the meat out to eat, pick out the seasoning, decanting impurities from the soup that is the "old soup" of the "originator".

The soup in the enamel cylinder, ceramic or glass jar, cooled in the refrigerator to save.

2, the second stewed chicken, meat or pork ribs, take out the pouring in the pot, put the main ingredients plus the above seasonings (the amount of halved), and then add the right amount of water (the amount of water according to the amount of old broth, but the total amount of slightly more than the normal amount). Stew cooked main ingredients, according to the previous method to retain the soup can be. So repeatedly, you can get the "old soup". This old soup can be stewed meat, can also be stewed chicken, so many times after repeated use, stewed meat flavor is very beautiful, and stewed chicken meat aroma, stewed meat with chicken flavor, wonderful.