1. Mushroom stock:

Method for making mushroom stock: Wash the dried products of Tricholoma matsutake, Cordyceps sinensis, Morchella esculenta and Boletus with warm water, soak them in soft water, wrap them with gauze, put them in a soup pot, add clear water and boil them with strong fire, then turn to slow fire for 2-3 hours, and turn off the fire. Mushroom broth can be used to make vegetarian soup. As a soup base, it has a fresh and fragrant mushroom flavor, so there is generally no need for other umami condiments for seasoning.

2. Assorted fruit and vegetable stock:

Assorted fruit and vegetable stock production method: according to personal preference, put all kinds of fruits and vegetables into a blender, add a proper amount of water, beat them into juice, and then return to the pot to boil. Assorted fruit and vegetable soup has various colors. Because of the different proportions of vegetables and fruits, it is nutritious and arouses appetite. It is used for cooking and conditioning soup of seafood and fruits and vegetables.

3. Chai Fish Soup:

Preparation method of Chai Fish Soup: Wash kelp, soak it in a soup pot for 2 minutes, boil it over medium heat, turn to slow fire, add Chai Fish fillets, boil, remove foam, remove from the fire, and filter out the clear soup. Chai Fish Soup, named after being dried like firewood, is the basic seasoning soup base of Japanese cuisine, which is widely used in various soups.

4. Pork bone stock:

Method for making pig bone stock: clean the bones and spines of pig bones, chop them into large pieces, soak the soup in a boiling water pot to remove the smell of blood, take them out, put them in a soup pot with boiling water, add onion and ginger and cook for 3-4 hours. Pork bone soup can be used to cook all kinds of soups, and can also be used as a basic flavor to flavor.