1. The casserole with fine texture should be selected for the soup-making equipment, and the casserole with white inner wall is better. You can also choose a crock, the most primitive soup-making tool in the south. The simmered soup is more delicious than the ordinary casserole.

It is best to cook the soup in cold water, so that the soup will taste more delicious, and don't cook the soup to avoid turbidity.

3. Fill the soup with enough water at a time, and it is not advisable to add cold water in the middle, because the heated meat shrinks when it is cold, and the protein is not easy to dissolve, so the soup loses its original flavor.

When you make soup with meat, you should let the meat float in clear water for 20 minutes. This can remove blood, or soak the meat in boiling water, and make a good soup.

5. When cooking fish soup, first fry both sides of the fish in oil, so that the fried fish skin will not be brittle when cooking the soup, and the fishy smell in the soup can be removed.

6. Avoid putting too much seasoning in the soup, so as not to affect the original flavor of the soup; Don't put salt in the soup too early. On the one hand, it can prevent the soup from darkening, and on the other hand, it will also affect the tenderness of the meat, which will easily make the soup less concentrated.