Secret of Soup Cooking: Cooking first-class delicious fresh soup There is a bowl of steaming fresh soup on the dining table, which often makes people drool, especially in winter and spring. Soup can not only help people keep warm, but also make people have an appetite. Protein-rich animal raw materials are often used in soup, preferably cattle, sheep, pig bones and chicken and duck bones. The method is as follows: firstly, wash the raw materials, add enough cold water once, boil with strong fire, then switch to low fire for 20 minutes, skim off the foam, add ginger, cooking wine and other seasonings, boil the water again, and continue to cook for 3-4 hours with medium fire, so that protein in the raw materials can be dissolved more, and the soup is thick and milky. After cooling, it can be regarded as the boiled soup. But how can we make the soup delicious? There are also skills here, that is, three stews, four stews and five taboos. Three stews and four stews: stewing means cooking food with slow fire and cooking slowly. The pot can effectively dissolve the nutrients in the soup, which is convenient for human digestion and absorption. Although making soup is called hard work in the kitchen, it is not because it is complicated, but because it takes a long time, and some of it takes time. In fact, making soup is very simple, as long as the ingredients are properly matched, three stews and four stews (the chef said that it usually takes two to three hours to cook and four hours to stew), and then simmer slowly on the fire. The fire should not be too big, and the heat should be based on the boiling degree of the soup. After the pot is boiled, simmer slowly, so you can control the heat when boiling the soup. Stewing for a long time is one thing, but also pay attention to the following five taboos: First, avoid adding cold water in the middle, because the heated meat shrinks when it is cold, protein is not easy to dissolve, and the soup loses its original flavor. Second, avoid putting salt too early, because putting salt too early will solidify the protein in the meat and make it difficult to dissolve, thus making the soup darker, with insufficient concentration and unsightly appearance. Third, avoid adding too many seasonings such as onion, ginger and cooking wine, so as not to affect the original flavor of the soup itself. Avoid putting too much soy sauce too early, so as not to sour the soup and darken the color. Five bogey let the soup boil, lest the protein molecules in the meat violently move, making the soup turbid. Master the above skills, and you can show your talents in front of friends and family.