2. stew the soup slowly with cold water, the nutrition and taste of the food. Cold water should not pass the surface of the meat, add some cooking wine to remove the fishy smell. (Stew only without onion, ginger and other seasonings to ensure the mellow taste of the soup stock).
3. After the water is boiled, skim off the greasy floating foam, and then stew with low fire until the bones are crisp and rotten. At this time, the smell is fragrant.
4. After stewing, secrete the soup, filter the impurities with cloth, and scrape off the frozen oil on the upper layer after cooling;
5. Boil the soup again, add the broken egg white, and when pouring the egg white, stir the soup while pouring it to make it fully integrated. The purpose of this step is to make the soup thicker and more milky, and realize the effect of fresh and white soup.
In this way, the soup stock is ready. After the old soup is ready, the bottom material configuration of the clear soup hot pot is simple. Take out a part of the stock for later use, select appropriate amount of seasonings such as pepper, aniseed, pepper, cinnamon, Amomum villosum, clove, dried tangerine peel, Amomum tsaoko, fennel, kaempferia galanga, cinnamon, fresh ginger, salt and sugar, wrap them in gauze, put them into the stock, and add seasonings such as onion, ginger and garlic to boil, so as to make the clear soup hot pot base.