First of all, broth is a soup made of pig bones, chicken feet and so on. Generally, individuals also have their own unique ingredients, which are generally not disclosed.

Second, there is a difference between vegetarian dishes and vegetarian dishes: the soup commonly used in vegetarian dishes is made of meat bones and chicken bodies; Sugao soup is basically based on soybean sprouts and carrots.

Thirdly, as a necessity for cooking, broth is divided into two stages-whole chicken (native chicken) and pork bones, and a few slices of ginger are added to a large casserole or stewed in a clay pot for 2 or 3 hours (individually or together), which is thick and white. This is folk soup.

Exercise:

Ingredients: pig bones or old hens (naturally stocked old hens), with some lean pork.

Temperature: The raw materials have been scalded with boiling water. Boil in cold water, remove the foam, add onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken blisters. If the fire lasts too long, it will be boiled into white milk soup. When the fire is too small, the fresh flavor is not strong. This is the broth used in hot pot.