Several Points to Notice for Hot Pot Soup Base

Soup base brings various condiments completely into effect through heating. To make quality soup base with five flavors, one should take great advantage of lip solubility and water solubility of condiment after heated. It requires correct mastery of heating, food adding order, and cooking time.
And then is about five flavors interacting in appropriate proportion. A reasonable combination of different condiments brings out the hot pot soup base. A delicate relation lies in the principle of five flavors interacting in appropriate proportion that one of the five flavor exceeding will take away the others. So it is critical to control the amount of each flavor.
In hot pot soup base, freshness and salt are dominate, and sweetness is just to bring out the salty taste and last the mellow flavor. It is said that numbness and spiciness should be equal in hot pot, but actually a bit more numbness than spiciness make hot pot more delicious.
Soup base is fundamentally set if the mastery of condiment taste is right. Other things to do is to repeal odd smell and add fragrance and not to exaggerate freshness.