Taking fish ball soup as an example, the correct methods and steps for simmering soup are as follows:

Inputs: 8 handmade fish balls, 2 mushrooms, 1 packet of corn, 1 tablespoon of shrimp, 1 section of white onion, 0.25 tsp of salt.

1: To prepare the fish balls, choose handmade fish balls made from minced fish, not the high-starch fish balls used in shabu-shabu.

2: Soak the shrimp in warm water.

3. Place the corn, mushrooms and white onion in a bowl.

4: Add fish balls and shrimp, add salt and purified water, and steam for 25 minutes after the steamer comes to steam.

Precautions for simmering soup

1, choose ingredients suitable for simmering soup: it is very important to choose fresh, high-quality ingredients. Meat can choose tendons and bones to increase the taste and the richness of the soup. Vegetables can choose nutritious roots and tubers such as carrots, celery and so on.

2, fully prepared and processed ingredients: before simmering soup, the ingredients will be properly processed and prepared. Meat can be blanched to remove blood first to get a clearer soup base. Vegetables should be washed and cut into pieces to facilitate the simmering process of cooking and flavoring.

3. Pay attention to time and heat: Simmering soup requires longer cooking time, usually several hours or even a whole day. You can use a slow cooker or a traditional casserole to simmer the soup. When the fire is properly controlled, cook until the soup thickens and the ingredients are tender.

4, add seasoning in moderation: simmering soup process, you can add some condiments and seasoning in moderation, such as salt, star anise, ginger and so on. But be careful to grasp the portion, do not add too much, so as not to affect the flavor of the original soup, making the ingredients of the flavor is not fully displayed.

5, keep the fire smooth: in the process of simmering soup, control the fire, keep the fire smooth. Too much fire will lead to water evaporation too quickly, so that the soup base becomes too concentrated, the ingredients are too dry. A smaller fire allows the ingredients to simmer slowly, and the soup is more flavorful.