1. Always place the meat in cold water and heat it slowly. This allows the fat, amino acids, and umami substances in the meat to fully seep into the broth, making the stock more savory and fragrant. Conversely, if you add the meat after the water has boiled, it will prevent the umami substances from inside the meat from being released, thereby reducing the rich flavor of the stock.
2. It's best to add enough water from the beginning. If you miscalculate and find the water is severely insufficient, you must add boiling water when refilling. This ensures the added water is at the same temperature as the broth in the pot, so it won't adversely affect the quality of the final stock.
3. Do not discard the leftover meat after simmering. Because the stock is nearly saturated in concentration, the nutrients and umami substances in the meat have not been completely released. By simply adding more water and continuing to simmer, you can make another excellent batch of "second broth."
4. When making stock, do not add strong-flavored seasonings such as scallions, ginger, garlic, star anise, or Shaoxing wine. Although these are masters at removing gamey odors, their individual aromas are too strong. They will eliminate the gamey taste while also overpowering and washing away all the natural umami of the stock.
5. When ladling the stock, always make sure the ladle is clean and free of any grease. Otherwise, the stock will become contaminated and spoil quickly.
6. Stock is ideal for cooking premium ingredients that have their own subtle flavors, such as shark's fin and abalone. They allow the umami to spread imperceptibly, which is a secret of master chefs.