Boiling Soup: Three Simmerings, Four Stewings, Five Taboos

A steaming bowl of soup on the dining table often makes one drool.
When boiling soup, choose animal ingredients rich in protein—preferably beef, lamb, pork bones, chicken, or duck bones. Method: First, wash the ingredients thoroughly, place them in a pot, add sufficient cold water 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 boil, then maintain medium heat boiling for 3–4 hours to allow more proteins to dissolve, producing a milky-white broth. When cooled, if the broth solidifies, it indicates the soup is perfectly cooked. But how can one make the soup delicious and flavorful? There are techniques involved—three simmerings, four stewings, and five taboos.
Three Simmerings, Four Stewings: "Simmering" means cooking slowly over low heat. Simmering allows nutrients from food to dissolve effectively into the broth, making it easier for the body to digest and absorb. Although simmering soup is considered a labor-intensive kitchen task, it’s not because of complicated preparation, but due to the long cooking time required—some even take considerable effort. In fact, simmering soup is simple: as long as ingredients are properly balanced, follow the three simmerings and four stewings rule (cooking terms: simmering usually takes 2–3 hours, stewing takes 4 hours), just let it slowly cook on low heat. Do not use too high a flame; adjust the heat according to whether the soup is bubbling. After boiling, simmer gently—keep the pot slightly open.
Long stewing time is important, but also observe these five taboos:
First, never add cold water midway; 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.