Broth is used in the production of many dishes. Broth is generally divided into three types: hairy soup, milk soup and clear soup, among which clear soup is the most difficult soup and the best quality soup. Maotang, a soup stock used in the kitchens of most restaurants, is continuously boiled with chicken, duck, pig bones and other raw materials, and supplemented with water while using it; Milk soup is made of chicken, duck, pig bones, pig's trotters and other ingredients that are easy to produce fatty acid, and slowly boiled to milky white with slow fire; The clear soup is made of old hen and some lean pork, boiled to remove foam, and then slowly boiled over low fire. The fire will be milky white, but the fire will not be fragrant enough. To make chicken soup delicious and clear, it is actually very easy, as long as you master a few tricks: 1, make fresh chicken after freezing: if you buy chilled chicken, put the chicken in the freezer of the refrigerator for 3-4 hours to drain the acid. Because animals have just been slaughtered, many toxins will be released in the body, and the process of freezing is also the process of sterilization; 2. Parts that need to be removed: Some parts of the chicken directly affect the taste and color of the chicken soup and must be removed before cooking. (1) toenails on chicken feet. A large number of bacteria remain under the nails, which is not conducive to the hygiene of chicken soup. (2) removing internal organs and chicken buttocks; 3. Soak in rice washing water: First, soak the clean chicken in rice washing water for more than ten minutes, which will make the chicken more tender; 4, first blanch and then ice: blanch the chicken in advance, put it in the pot with cold water, and skim off the floating foam after the water boils, which not only removes the raw smell, but also makes the soup much clearer. Soak in cold water for a while after blanching, in order to make the chicken more compact, and the meat will not come loose during the soup making process, thus avoiding the generation of residues; 5, cold water pot: let the chicken slowly release nutrition and fragrance with the increase of water temperature;