As the secret "weapon" of the cooking master, broth can always play a role in turning ordinary into magic in all kinds of dishes. In the pure milky soup color, the essence of all kinds of ingredients are quietly contained and will be completely released only at critical moments. Cooking Cantonese Broth-Prepare 1. The raw materials used to make Guangdong clear soup are very rich, mainly animal raw materials. Different umami substances, such as glutamic acid, lysine and inosinic acid, are extracted from different meats. However, animal raw materials such as cattle, sheep and fish are generally not used, because most of these raw materials have a certain fishy smell, which is not easy to remove when cooking, which will reduce the delicacy of the soup. 1, old chicken: Chicken contains glutamic acid with high flavor, which is the main source of delicious taste of broth. It is most suitable to choose the scattered aged Chai Chicken that has just been slaughtered. Usually adult poultry meat contains more umami substances than young ones, so it will be more delicious to cook broth with older poultry meat. 2. Duck meat: Although duck meat belongs to poultry like chicken, it contains more lysine, which can enrich the umami taste in the broth. When buying, it is more cost-effective to choose half a freshly slaughtered duck, or directly choose Beijing roast duck to finish the rest of the duck rack. 3, pig piercing: pork is different from chickens and ducks. Lean meat contains a lot of inosinic acid flavor substances, which will be integrated into the soup after boiling, playing a "brick" role in the flavor of the soup. 4. Pig bone: Pig bone is rich in nutrients such as calcium, iron, fat and phospholipids, which can effectively increase the concentration of broth and improve its nutritional value. Among them, phospholipid is a good emulsifier, which can promote the emulsification of oil and make the cooked broth stable and milky. 5. Pig skin and chicken feet: it can't add extra flavor to the soup, but pig skin and chicken feet contain a lot of collagen, which will be hydrolyzed into gelatin after heating, which will emulsify and thicken the soup and promote the formation of the soup. 6. Pig elbow: it is a very good mixed ingredient for making soup, which combines pig bone, lean meat, fat meat and pig skin. After a long period of stewing, the old soup will be full of unique meat flavor, which is beyond the reach of the old soup cooked with pig bones, lean meat, fat meat and pig skin alone.