1, soup utensils choose delicate texture of the casserole is appropriate, the inner wall of the white casserole is better. You can also choose to use tile cans, this southern folk the most ancient soup tools, simmering out of the soup than the general casserole to be delicious.

2, soup in cold water under the material is better, so that the flavor of the soup will be more delicious, the soup should not be a big roll big boil, so as not to make the soup turbid.

3, the water of the soup a to add a full, midway should not add cold water, because the meat is heating the cold shrinkage, protein is not easy to dissolve, the soup will lose the original fresh flavor.

4, with meat soup, meat in the water to float for twenty minutes, this is to remove the blood, but also in boiling water in the meat boil a little, the soup effect are good.

5, the fish soup should first use oil to fry the fish on both sides, fried fish skin fixed knot soup when the fish is not easy to crumble and can also remove the fishy flavor of the soup.

6, the soup should not be too much into the seasoning, so as not to affect the original flavor of the soup; soup, do not put salt too early, one can prevent the soup color dark, the second will also affect the tenderness of the meat, and also easy to make the soup concentration is not enough.