Draining soup can play a very good role in disease prevention, because the main functions of draining soup are to expel cold and dampness, strengthen the spleen and stomach, clear lung heat, clear intestinal heat, and replenish the middle qi.
To make a pot of delicious soup with both excellent efficacy and flavor, there are 6 major secrets:
You must use a large clay pot (one with a large belly and a small mouth is best). Once water is added, do not add more. After bringing to a boil over medium heat, simmer on low or very low heat for more than two hours. Only a clay pot can brew the unique umami flavor. The clay pot is the "origin" of soup.
You should add enough ginger. Ginger is the "soul" of soup.
You must use fresh meat, and it must contain a small amount of fat. This is the "quality" of the soup.
You must add one or two ingredients that clear heat, promote urination to drain dampness, and strengthen the spleen, such as lotus root, lily, American ginseng, water chestnut, Chinese yam, or radish.
This is the "foundation" of the soup.
You must add one or two sweet ingredients, such as a few red dates, honey dates, a small amount of raisins, or longan. You can also add American ginseng, astragalus, goji berries, or angelica root as needed. This is the "qi" of the soup.
You can appropriately add one or two stems, fungi, and dried fruits, such as giant hyssop, daylilies, shiitake mushrooms, black and white fungus, peanuts, ginkgo nuts, or lotus seeds. These are the "companions" of the soup.
One more reminder: use as little salt as possible when making soup, and do not or use very little MSG. The ratio of water to the ingredients should be 2:1, and the order of adding ingredients can be adjusted according to the nature of the food and personal preference. If you don't have a clay pot, you can use an enamel pot. An electric clay pot can solve the problem of being unable to watch it while at work. Also, pay attention to taboos in pairing, such as never cooking radish and ginseng in the same pot.