I believe everyone knows that Guangdong's old fire soup is to be hot enough. There is a jargon called "three stews and four stews", which means that it takes three hours to cook the soup, and it takes more than four hours to stew the soup before it tastes. I believe that most winemakers still cook soup for four, five or even more than ten hours. Of course, the soup stewed in this way is very delicious, but the nutrients in the food materials are lost. Here are some tips to pay attention to.

1. To cook meat and bones, you must first fly away the blood, that is, boil a pot of warm water, and put the meat and bones into the boiling until they foam. Then take out the meat and bones and rinse them with cold water. Take another pot of water and make soup.

2. Cook the fish, first fry the fish in a small amount of oil, and then cook it in cold water. The fish soup cooked in this way is delicious and tasteless, and the soup is milky white. The prickly fish can be wrapped in a special gauze bag for cooking fish and then put into the soup pot.

3. the material that must be put in the soup: ginger, no need to have one or two pieces. Because meat and fish smell a lot, you can put ginger slices to remove the fishy smell and cold. Note: too much ginger is a pot of ginger. Another material: candied dates (a picture is attached below)

Guangdong people can add some natural sweetness and nutrition to the soup with indispensable materials. The boiled soup has fresh sweetness without monosodium glutamate.

4. Soup ingredients must be cooked in cold water. Avoid adding cold water in the middle of soup, because the meat being heated shrinks when it is cold, and protein is not easy to dissolve, so the soup loses its original fresh flavor. At the same time, avoid putting salt early, because putting salt early can solidify the protein in the meat, which makes the soup dark and the concentration is not enough.

5. The materials should be sufficient and the water should be appropriate: some people's soup always tastes bad, because there is very little material, a large pot of water, and the soup is still clear and tasteless. Therefore, we should pay attention to not too much water here, usually 2 to 2.5 times the water of the ingredients.

6. The cooking time should not be too long: it is usually controlled at 1 half an hour. After the fire is boiled, don't turn to low heat immediately, but turn to medium heat for 20 minutes, and then turn to medium and small fire pot 1 hour. Some students later turned to a small fire, but they didn't see the soup change color for a long time.

7. How to judge whether the soup is cooked: usually when cooking meat and bones, you can insert the meat with chopsticks, and you can easily insert it. When the soup is cooked, the color of the soup will turn from clear to turbid and slightly white.