Soup Making: Three Simmering, Four Steaming, Five Taboos
A steaming hot bowl of soup on the dining table often makes one salivate.
Soup-making typically uses animal ingredients rich in protein, preferably beef, lamb, pork bones, chicken, or duck bones. Preparation: First, thoroughly wash the ingredients, place them in a pot, add sufficient cold water all at once, bring to a boil over high heat, then switch to low heat and simmer for 20 minutes. Skim off foam, add ginger and cooking wine, bring back to a boil, then maintain medium heat boiling for 3–4 hours to allow more protein to dissolve, turning the soup milky white. When cooled, if the soup solidifies, it indicates the soup is perfectly prepared. But how to make delicious and flavorful soup? There are indeed techniques involved—three simmering, four steaming, and five taboos.
Three Simmering, Four Steaming: "Simmering" means cooking slowly over low heat. Simmering allows nutrients from ingredients to dissolve effectively into the broth, making them easier to digest and absorb. Although simmering soup is called a "labor of patience" in the kitchen, it's not because the process is complicated, but because it requires long cooking time—some are truly time-consuming. In fact, soup-making is simple: just ensure proper ingredient combinations, and simmer for two to three hours (cooking term: simmering takes 2–3 hours, steaming takes 4 hours), letting it cook slowly on low flame. The fire shouldn't be too strong; the ideal heat level is when the soup barely bubbles. Once boiling, reduce to low heat and simmer gently—just enough to keep it simmering.
Long cooking time is one aspect, but the following five taboos must also be observed:
First, never add cold water during the process; second, do not add salt too early; third, avoid using excessive amounts of scallions, ginger, cooking wine, and other seasonings; fourth, do not add soy sauce too early or in excess; fifth, avoid letting the soup boil violently.