1. Raw materials should be fresh.

2. If it smells like blood, such as pig bones, put it in a cold water pot.

You can't add salt first, or put salt ahead of time before the thick soup appears. protein's water-insoluble soup won't turn white.

4. According to the situation, the fire must be strong before the thick soup appears, skim off the floating foam at any time, and then simmer on low heat (keep the soup slightly boiling).

Don't turn the raw material too much; The fire should not be big and small for a while, so the water should be added at one time (this must be mastered with certain practical experience, and after the soup is made, it is not fresh, and the soup is less into a braised dish)

PS: The chicken soup in the hotel is really thick and fresh. I always feel that there is some seasoning such as chicken juice or meat powder, but I have never found that seasoning. But one thing is certain, the gourmet powder made in the hotel restaurant is definitely more than your cooking.

High-grade clear soup is made of fresh soup and then processed, so it is generally only used in slightly larger restaurants. Simply put, the solid matter in the soup is filtered out by other methods, instead of the stewed soup being as clear as water.