Add salt after making the soup. It is not advisable to add salt first when making soup, because salt has an osmotic effect, which will cause the water in the raw materials to drain out, the protein to solidify, and the umami flavor will be insufficient. When making soup, keep the temperature at 85 to 100 degrees Celsius for a long time. If you add vegetables to the soup, you should eat them as you go to avoid destroying the vitamin C. You can add an appropriate amount of MSG, sesame oil, pepper, ginger, onion, garlic and other condiments into the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.

Add salt after making the soup. It is not advisable to add salt first when making soup, because salt has an osmotic effect, which will cause the water in the raw materials to drain out, the protein to solidify, and the umami flavor will be insufficient. When making soup, keep the temperature at 85 to 100 degrees Celsius for a long time. If you add vegetables to the soup, you should eat them as you go to avoid destroying the vitamin C. You can add an appropriate amount of MSG, sesame oil, pepper, ginger, onion, garlic and other condiments into the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.