What are the varieties and things of stew in the hotel?

I'm a stew chef, and what we usually do in that shop is; Chicken soup; Stewed chicken with mushrooms, stewed chicken with cuttlefish, stewed chicken with red dates. The cuttlefish chicken can be properly added with peanuts, which can show some weight without changing its taste. If you want to soak mushrooms for a few hours, soak them soft. Do not soak them for a long time. After a long time, the mushroom is big, but the water is heavy. If you use boiled water, you can speed up the speed, but the fragrance will be reduced. The soup of ribs is much fuller, such as peanuts, carrots, corn, mung beans, lilies, cuttlefish, soybeans, beans, red dates and mushrooms. If it's ribs, let's see what kind of ribs it is. It's OK to boil the seed ribs in boiling water. If it is bad, it is necessary to blanch it with boiling water, mainly to remove the odor. And that Sydney meatball soup. This soup is OK, but it's a little troublesome to make. You have to knead meatballs and cut pears, and it won't take long. Two meals will be useless, and the color will change. What else is there? White radish tube bone soup, belly cuttlefish soup This soup can't be as pure as belly strips and cuttlefish. You can add some ribs. There are still many, lazy to say, I think about it myself and come out.