"Clear soup" is one of the medium and high-end soups in Sichuan cuisine. It is mainly used in the preparation of some medium and high-end dishes in Sichuan cuisine, such as "boiled cabbage", "bamboo fungus and clam eggs" and "clear soup" in traditional Sichuan cuisine. Bird's nest, clam egg". The main characteristics of "clear soup" are crystal clear, fresh and delicious. The preparation method of Sichuan clear soup is very particular and must go through more than three processes. It is the most responsible type of Sichuan soup. Here's how to make it:

Ingredients: 1 old hen (weighing about 2 kilograms), 1 old duck (about 1750 grams), 1500 grams of pork ribs, 800 grams of ham stick bones, 25 grams of ginger, 50 grams of green onions, 50 grams of cooking wine, 500 grams of lean pork, 350 grams of chicken breast, 50 grams of salt, and 8 grams of pepper.

Preparation: 1. Make soup: wash old hen, old duck (the belly part of duck must be cut off), pork ribs, and ham stick bones, put them into a boiling water pot and simmer for 5 minutes on high heat, take them out and use Rinse with water. Put the processed raw materials into a soup pot, add 15 kilograms of water and bring to a boil over high heat. Remove the foam, add chopped ginger, green onions, and cooking wine, cover over low heat, keep the pot slightly boiling, and simmer over low heat. 4-5 hours, filter. 2. Sweep the soup: Put the chicken breast and lean pork into a blender and beat into a fine paste, put them into bowls, and then add 650 grams of water each to make a paste. Among them, the lean pork paste is called "Hongrong" and the chicken paste is called "Bairong". Pour the prepared clear soup into a clean pot, add salt and pepper and bring to a boil over low heat. Pour the "red rong" into the clear soup. Remove the pot halfway from the fire so that the clear soup in the pot boils on one side and not on the other. Wait until " After the "Hongrong" is formed into a ball, use a mesh sieve to remove impurities, and then use the same method to add "Bairong" to sweep the soup. Finally, press the condensed meat of the "Bairong" out into a cake shape, and then use fine Wrap it with gauze, put it into a clean pot, pour in the cleaned soup, put the pot on low heat (keep the temperature at 70-80°C) and continue to simmer until the soup is clear.