Clear soup is one of the top-grade soups in Sichuan cuisine, which is mainly used to make some top-grade dishes in Sichuan cuisine, such as boiled cabbage, clam eggs of Dictyophora dictyophora and clam eggs of bird's nest in clear soup. The main characteristics of "clear soup" are crystal clear, fresh and mellow. The method of making Sichuan clear soup is very particular, and it must go through more than three processes, which is the most responsible one in making Sichuan clear soup. Here's how to make it:

Raw materials: old hen 1 piece (weighing about 2kg), old duck 1 piece (weighing about1.750g), pork ribs1.500g, ham strips 800g, ginger 25g, onion 50g and cooking wine 50g.

Output: 1. Boiling soup: Wash the old hen, old duck (the duck must cut off the belly door), ribs and ham strips, put them in a boiling water pot for 5 minutes, remove them and rinse them with clear water. Put the processed raw materials into a soup pot, add 15kg of clean water, boil with strong fire, remove floating foam, add Jiang Mo, scallion and cooking wine, cover with low fire, keep the pot slightly boiling, stew for 4-5 hours, and filter. 2. Sweep the soup: put the chicken breast and lean pork into a blender to make a paste, put them into bowls respectively, and then add 650 grams of water to stir into a paste. Among them, lean meat paste is called "red paste" and chicken paste is called "Bai Rong". Pour the prepared clear soup into a clean pot, add salt and pepper and heat it with low fire. Pour the "red Rong" into the clear soup and place the bottom of the pot half away from the fire, so that the clear soup in the pot will boil without boiling. After the "red Rong" is caked, the impurities are removed with a sieve, and then it is put into the "Bai Rong" to sweep the soup in the same way. Finally, the "Bai Rong" concentrated meat is pressed into pieces.