Braised soup, also known as soup stock, refers to the soup used for cooking poultry and meat for many years. The longer the soup stock is preserved, the richer the aromatic substances, the stronger the fragrance and the greater the umami flavor, and the more beautiful the flavor of the cooked meat. The first pot of soup, that is, the soup of stewed chicken, ribs or pork, should be supplemented with spices such as pepper, aniseed, pepper, cinnamon, Amomum villosum, cardamom, clove, dried tangerine peel, Amomum tsaoko, fennel, kaempferia kaempferia, angelica dahurica, cinnamon, fresh ginger, salt and sugar. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of soup. The varieties of the above seasonings can depend on the market conditions, and they are not indispensable, but the commonly used seasonings should account for more than half. The amount of seasoning depends on the amount of main ingredients, which is the same as that of general stewed meat. Seasonings that are not easy to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them in a pot, add seasoning, add water (slightly more than normal), cook the main ingredients, take out the meat and eat it, pick out the seasoning, and remove impurities to get the soup, which is the "ancestor" of the old soup.