Both paste soup and stock are acceptable.

Stock is a commonly used auxiliary soup in cooking. It is often used in various stir-fries, soups, etc. The raw materials for making soup stock include meat, bones, aquatic products, etc. Because it is more complicated and advanced to make than ordinary soup, it is called soup stock. However, there are also different sayings. After the soup is cooled, it will solidify into a "paste" shape, so it is named "paste soup". Later, due to the homophonic relationship, it gradually became "high soup".

Notes

1. When making fish soup, you should first fry the fish on both sides with oil. The skin will be firm and not easily broken, and there will be no fishy smell.

2. When making soup, it is better to choose a casserole with a fine texture. The enamel of inferior casseroles contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health.

3. When making lean meat soup, you can choose half-fat and half-lean meat. For example, the lean meat from the front legs of pigs will still be tender and smooth after stewing for many hours.

4. It is best not to add spices when making soup. Adding at most a piece of ginger is enough.

5. Salt should be added last, because salt can coagulate protein and hinder the diffusion of umami ingredients.

6. Cold water is better for feeding. Boiling water will solidify the protein quickly and make it less likely to taste delicious.