Chinese Clear Broth Technique

 Chinese soup recipes ALWAYS boil the meat first until it turns white and then drain out the bad water full of those gross floaties you see in the picture below, give the meat a good rinse and then put the meat in new clean water to continue making the soup. Such a simple technique but it makes all the difference in the world when it comes to the quality of soup you end up with.

 That looks pretty gross, I know. Sorry for showing you this but this is all the junk that you Do Not Want in your Chinese soups. Actually after learning this method you may want to use it when making your western soups as well because just look..actually don't look, that is so gross.