Soup (broth) is generally divided into three categories: broth, milk soup, broth 1, broth broth is used in a large number of ordinary cooking, cooking often continuous boiling, continuous access to rehydration. Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements. Fire: boil in cold water, remove the foam, add onion, ginger and wine, and cook slowly for a few hours over low heat. Soup rate: 3-5 times the raw material. 2, milk soup Raw materials: use chicken, duck and pork bones, pork claws, pork elbows and other easy to soup white (fat acid) raw materials. Fire: raw materials with boiling water. Put cold water to boil on high heat, remove the foam, put green onions, ginger and wine, rolling slowly over moderate heat until the soup is thick milky white. Soup rate: 1-2 times the raw materials. 3, broth broth common broth and refined broth. (1) ordinary broth: raw materials: old hen (natural free-range hen), with part of the lean pork. Fire: raw materials with boiling water. Put cold water to boil on high heat, remove the foam, put onions, ginger and wine, and then change to low heat, keep the soup surface slightly open, turning the broken small blisters. The fire is too big to cook into a white milk soup, the fire is too small, the fresh flavor is not strong. Soup rate: 1-2 times the raw material. (2) Refined broth (soup, top soup, single-hanging soup, double-hanging soup) Take ordinary broth and filter it through gauze. Chop the chicken into minced meat, put onion, ginger, wine and water to soak for a while. Add the minced chicken into the broth and stir over high heat. When the soup is about to boil, reduce the heat to low and do not let the soup roll. After the cloudy suspended matter in the soup is adsorbed by the chicken mushrooms, remove the mushrooms. This refining process is called "hanging soup". The broth that has been refined twice is called "double-hanging broth". Clear soup is the most difficult soup to make, but also the best quality soup. It is clear and fragrant. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.