How to make old fire soup? Thank you, and God bless you.

As the name implies, the old fire soup must be old. Generally, it takes about half an hour for a dose of Chinese medicine to boil from three bowls of water to one bowl of water. Too long time and too much water will wear off the medicinal properties of the medicine, but the old fire soup is different. It must be cooked for more than two hours to have a better taste. Among them, protein in meat, polysaccharide fiber, calcium in bone and other nutrients can be well dissolved in the water phase, so the nutritional value of soup will be higher. The most important thing to make a good soup is the ingredients. You must know what kind of soup you want to make and what kind of therapeutic effect you want to achieve before you can make a choice, just like a doctor prescribing a prescription, but you should consider the style and taste of the soup. If you want to make a pot of soup with light and delicious taste, don't use dry ingredients with rich and heavy taste. For example, fresh Lady Enforcers is much more delicious than dry goods in Lady Enforcers, fresh bacteria are more talkative and smooth than dry goods of the same variety, and the soup of dry goods is generally richer and sweeter than the soup of fresh goods, but the taste of dry goods after the soup is cooked is generally not as good as fresh goods, which depends on your choice. Fresh goods with fresh goods, dry goods with dry goods is the general principle, and there must be a focus on ingredients. For example, if the article must have a theme, just add some other ingredients to harmonize the taste and supplement the curative effect, because no matter what material you use as the theme, you will have your own defects that need other substances to make up. There are also some ingredients that are biased towards meat, although there are roughly several kinds on the market. If you are cooking chicken, you should put the whole chicken together, even part of it, and don't chop it up. After this soup, the chicken meat is fine and not rough, and the meat is fragrant. With some good fresh soy sauce, it will be a good dish for the next meal, and so will boiled lean meat. After all, there are still some nutrients in meat that are insoluble in water. If it is broth, it is best to choose semi-lean meat, at least one third. Soup without oil is not fragrant, and vegetable oil is definitely not as good as animal oil. The taste of bone soup is perfect with a piece of lean meat, otherwise it is too tasteless. After choosing the ingredients, the rest is very simple. Wash the meat, put it in a pot, remove the residual blood in the meat, and then boil a pot of water. The amount of water depends on the number of people who eat. Generally, two bowls are enough for one person, but the volatilization problem in the process of suffering should be considered. Water and meat can be cooked together, and then boiled with low fire. As for the time when the ingredients are put into the pot, it depends on the materials you use. Generally speaking, things that are resistant to cooking should be put down early, which is the key to the problem. The taste of soup varies from person to person because of this, and the subtleties can be understood without words, only by yourself.