② Choose the right pot: iron pot, casserole, high pressure and pot are all suitable, but aluminum pot is not suitable, because when aluminum pot cooks, adding vinegar will make a lot of aluminum dissolve in the soup, which will affect the quality of the soup and even cause aluminum poisoning.
③ Use of additives: Put the prepared bones into a suitable pot, add enough water and cook with low fire. At this time, add a little vinegar and some laver, because vinegar can make calcium and phosphorus in bones easily dissolved in soup and easily absorbed by people. Laver is released to supplement magnesium ions, so that calcium, phosphorus and magnesium are interdependent and absorbed by people in proportion. Finally, put a proper amount of salt in the pot quickly, because calcium and phosphorus are easy to dissolve in soup in acidic environment, and putting salt first will destroy its osmotic balance.
④ Time: It is the time when the bone at the bone end of the cavity can be crushed, but the longer the time, the better. When cooking, in order to make it delicious, it will be better to add some seasonings such as monosodium glutamate, Jiang Mo and chopped green onion.