The meat is cut into a proper size and put into a basin. It is washed with flowing water in the sink. In addition to removing blood, it can also remove fishy smell, impurities and make meat soft. After washing, it should be soaked for about 1 hour. After the boiling water into hot, can remove the residual blood and odor, can also eliminate part of the fat, avoid the soup too greasy.
The production of traditional Chinese medicine, after drying, exposure and preservation, may be covered with some dust and impurities. Before use, it is better to rinse with cold water slightly, but it should not be washed too long, so as to avoid the loss of water-soluble components in the medicinal materials. In addition, don't buy too many Chinese herbal medicines at a time, so as not to use them up and become moldy after a long time.
In principle, when boiling soup, water should cover all ingredients. When using beef, mutton and other ingredients, the water surface must exceed the ingredients. Remember that it is best not to add water midway, so as not to dilute the original flavor of the food. If water must be added, it should also be heated.
Although it takes a long time to cook the soup at a low temperature, the longer the better. Most soup products should be boiled for 1-2 hours, while meat can be boiled for 2-3 hours to produce fresh flavor. If the use of leafy vegetables based, it is not suitable to cook too long.
Usually, it should be stewed at a certain high temperature with high fire, especially for meat with bone marrow. The blood and foam should be forced out by the fire to avoid the soup from being turbid. After boiling, you need to turn it to a small fire close to the center of the stove and cook it slowly. Remember not to change the fire power from big to small. This will make the food stick to the pot and destroy the taste of the soup.
If you like to drink fresh and original flavor, you can not add seasoning. If you want to seasoning, it is recommended to add some salt before cooking. Premature salting will release the water contained in meat, accelerate the solidification of protein, and affect the taste of soup. If you like heavy taste, you can also add chicken essence or mushroom essence. If you cook fish, you can add ginger or rice wine to go fishy.