Mao Tang is widely used in ordinary cooking. It is often found in restaurants. It is continuously boiled and replenished with water. The raw materials are generally chicken bones, duck bones, pork bones, minced meat, pork skin, etc. Bring cold water to a boil, remove the foam, add onion and ginger wine, and simmer over low heat for a few hours. There are no special requirements.

Milk soup generally uses chicken, duck, pork bones, pig feet, pork knuckles, pork belly and other raw materials that can easily make the soup white. Boil it in boiling water first, then put in cold water and bring to a boil over high heat. Remove the foam and add green onions. Ginger wine, slowly boil over low heat until the soup becomes thick and milky white.

Clear soup is divided into ordinary clear soup and refined clear soup.

1. Ordinary clear soup: choose an old hen, add some lean pork, blanch it in boiling water, bring to a boil with cold water, remove the foam, add onion and ginger wine, then reduce the heat to a low temperature and keep the soup slightly boiled. , turning over the broken small blisters. If the heat is too high, it will turn into white milk soup; if the heat is too low, the flavor will not be strong.

2. Refined clear soup: Take ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in onion, ginger wine and water for a while, wrap the minced chicken with gauze, put it into the clear soup, and heat it over high heat. Stir. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, take out the chicken mince. This refining process is called "Diao Tang", and the clear soup that has been refined twice is called "Double Diao Tang". The soup refined in this way is the best among soups. It looks like white water but is clear and fragrant. It is often used in the preparation of high-end dishes. The representative dish is boiled cabbage.