What is the basic principle and purpose of hanging soup?

High-grade clear soup is also called Shang Tang and Tang Ding. It is made from ordinary clear soup as the basic juice and further refined. The soup is clearer in color and fresher in taste. The method is as follows: firstly, filter the prepared broth with gauze to remove residue, then peel and chop the chicken leg meat, soak it in water with onion, ginger and cooking wine, then put it into the filtered broth and heat it with high fire. While constantly stirring with a spoon (in one direction). When the soup is about to boil, immediately switch to a small fire (don't let the soup tumble), so that the wine in the soup will stick to the minced chicken and float on the soup surface. At this time, use a spoon to skim the minced chicken and turn it into a clearer soup. You can also scoop up the floating chicken paste with a spoon and press it into a cake, let it float on the soup, let the protein in it fully dissolve in the soup, and then take out the chicken paste.

The above process is also called "hanging soup", and its purpose is to improve the clarity of soup. In addition to minced chicken, there are also minced lean meat or egg white as raw materials for hanging soup. The function is that protein is heated to produce flocculent solidification, and in the solidification process, suspended particles and sediments in the soup are adsorbed and float on the surface of the soup. After skimming off the floating foam, the soup is clearer.