1, after the soup stock is boiled. Filter out the impurities inside. Also skim off the excess oil layer above. Just keep the clear soup and keep it in a container made of nonmetallic materials such as ceramic pot or sugar porcelain.

2. Cook once a day, especially when the temperature is high in summer, to prevent corruption.

3. You can also use a lunch box, glass jar or plastic bag to cool the soup stock and pour it in.

4. Put it in the refrigerator. Refrigeration or freezing will last longer.

5. Even if it is frozen in the refrigerator, it should be thawed and cooked once a month to prevent deterioration.