1. It is best to use cold water to make soup. Because there is always a little meat on the general meat bones, if hot water or boiling water is poured into the pot at the beginning, and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the inner and outer protein cannot be fully Dissolve into soup.

2. Add enough cold water at a time and slowly heat it up. In this way, the protein can be fully dissolved into the soup, and the soup will taste delicious.

3. Don’t add salt too early when making soup. Salt can cause the water contained in the meat to escape quickly, and it will also accelerate the coagulation of protein, affecting the delicious taste of the soup. If you need to add soy sauce, it is not advisable to add soy sauce early. Do not add too much other ingredients, such as onions, ginger and wine, otherwise it will affect the delicious taste of the soup itself.

4. In the auxiliary expedition to Yunnan and the ancient palace of Juan, Tidongluo cooked soup with the lid on.

5. If you want the soup to be clear and not turbid, you must cook it over low heat so that the soup only boils but does not boil. Because the boiling speed will cause the protein molecules in the soup to condense into many white particles, and the soup will naturally become turbid.