🌿 Folk Prescriptions

A steaming bowl of delicious soup on the dining table often makes one crave for it.
Soups are typically made using animal ingredients rich in protein, preferably beef, lamb, pork bones, chicken, or duck bones. The method involves washing the ingredients, placing them in a pot, adding sufficient cold water all at once, boiling over high heat, then switching to low heat for about 20 minutes, skimming off foam, adding ginger and cooking wine as seasonings, bringing the water back to boil, then maintaining a medium boil for 3–4 hours to dissolve more proteins, resulting in a milky-white broth that solidifies when cooled—indicating the soup is well-prepared. But how can one make the soup both flavorful and delicious? There are indeed techniques involved: the Three Simmerings, Four Stewings, and Five Taboos.
Three Simmerings, Four Stewings: "Simmering" means cooking food slowly over low heat. Simmering allows nutrients to dissolve effectively into the soup, making them easier for the body to digest and absorb. Although simmering is considered a labor-intensive kitchen skill, it’s not because of complex procedures, but due to the long cooking time required—some even take considerable effort. In fact, simmering is simple: just ensure proper ingredient combination, follow the principle of three simmerings and four stewings (a chef’s saying: simmering usually takes two to three hours, stewing four hours), and let it cook slowly over low heat. Avoid excessive fire; control the heat so that the soup just barely bubbles. While long stewing time is important, five taboos must also be observed:
First, never add cold water mid-way through cooking;
Second, do not add salt too early;
Third, avoid excessive use 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.