All the meat should be blanched before it is put into the pot, and the blood will fly away.
Fish should be fried on both sides first, and the fish soup is delicious.
Dry seafood should be scalded with boiling water to remove salt and residue.
Don't add water once in the middle of the soup, it will affect the taste and destroy the nutrition.
After the soup is boiled, put the ingredients into the pot together, and the fire will last for more than ten minutes, and the fire will last for about one and a half minutes or three minutes. Season with salted chicken essence.
Soup: ribs are the best choice, pork tenderloin is the best choice,
Chicken with mushrooms and other fungus ingredients, it is best to choose peeled chicken breast, which will taste sweeter.
If the soup stewed with ribs or meat is greasy, picky eaters should wait for the soup to cool before putting it in the refrigerator, then remove the condensed oil on the top of the soup and reheat it before drinking.
Winter home-cooked soup: lotus root ribs, and peanuts can also be added.
Corn, carrots, ribs or lean broth
Red dates, medlar chicken or black-bone chicken can be cooked separately, or American ginseng black-bone chicken and tea tree mushroom black-bone chicken can be cooked separately.
Dried seafood with lean meat is better with radish and melon.
Cabbage ribs
Papaya sashimi soup crucian carp soup
Tip: Most northerners think that spices should be added to soup, such as onion, ginger, garlic, pepper, aniseed, chicken essence and monosodium glutamate. In fact, you don't need to put any spices. If necessary, a few slices of ginger will be enough. Pay attention to the original flavor of the soup. As long as the cooking time is long enough, the delicious soup will naturally overflow. Other ingredients can continue to ask me.