Medicine soup in the preparation and production skills have the following requirements: 1. Selection of fine: medicine soup selection should be fresh, no fishy odor. Commonly used raw materials are the lean meat of animals and birds, usually with clear soup and white soup as the basis for hooking into thick juice. Clear soup, white soup selection of chicken, duck, pork, pork ribs, pig's feet and other production. Medicinal soup soup ingredients for soup plus tonic drugs. The production of ingredients to be strict, that is, to ensure that the raw materials are genuine, can not be substandard, must choose the top quality products. At the same time to ensure that the raw materials clean and hygienic, taboo entrainment of mud and sand and other things.

2. pay attention to the use of water: soup soup to use a lot of water, water quality, purity of the quality of soup plays an important role. Do soup soup with tap water, well water can be, such as spring water, mineral water is better. Do soup soup when the amount of water should be moderate, a full, the middle should not add water, because the middle of the water will make the raw material suddenly cold contraction, the outer layer of protein coagulation so that the internal variety of amino acids can not be dissolved in a large number of water, affecting nutrients escape, so that the soup soup will not be fresh and tasty. Similarly, should not be boiled and then put into the raw materials.

3. Mastery of fire: the production of soup soup should be good according to the different quality of raw materials, form, using different cooking methods. In the production of a variety of soup, available boil, stew, braising, simmering, simmering and other methods. In the production of soup, the fire is usually first with a strong fire, and then with a slow fire. The purpose is to first rapidly increase the temperature of cold water, raw materials in the water temperature gradually increased, because the system from the outside to the inside of the heat warming, can make most of the nutrients overflow to the soup. Then change to slow fire, can make the raw materials inside the remaining nutrients continue to dissolve in water. Otherwise, if you continue the fire, the raw materials inside the protein coagulation, not easy to overflow nutrients, will affect the freshness of the soup.

4. Seasoning properly: to taste the right flavor, must be in the salty, sour, sweet, spicy taste in a clever mix, so that the weight is just right. Seasoning has three: one is the basic tune, that is, in the raw materials in the pot before heating into the seasoning, that is, to the fishy taste, greasy taste; two is the formal seasoning, in the heating process into the main seasoning, to complete its seasoning; three is the auxiliary seasoning, as has been made of seasoning treatment is sometimes not fully meet the requirements, it is necessary to make up for the addition of some raw materials.