餐桌上热气腾腾的鲜汤,常使人垂涎欲滴,特别是在冬春季,汤既能暖人,又能使人胃口大开。 煲汤往往选择富含蛋白质的动物原料,最好用牛、羊、猪骨和鸡、鸭骨等。做汤时,先将原料洗净,入锅后一次加足冷水,用旺火煮沸,再改用小火,持续20分钟,撇沫,加姜和料酒等调料,待水再沸后用中火保持沸腾3～4小时。使原料里的蛋白质更多地溶解,汤呈乳白色,冷却后能凝固为靓汤。要烧出靓汤,必须掌握一些技巧。 Steaming soup on the table, often makes people coveted, especially in winter and spring, the soup can both warm, but also make people appetite. Soup often choose protein-rich animal raw materials, preferably with cattle, sheep, pig bone and chicken, duck and so on. When the soup, the first raw material wash, add a full wok after wok, boiled with boiling water, then use a small fire, lasted 20 minutes, skimmer, add ginger and cooking wine and other spices, Keep the fire boiling for 3 ~ 4 hours. So that the protein in the raw material to dissolve more, the soup was milky white, solidified after cooling soup. To burn soup, you must master some skills.