Adding a little vinegar when cooking big bone soup will not only affect the delicious taste of the soup, but also help to release the calcium in the bones, increase the calcium content in the soup head, make it more delicious and prevent osteoporosis. Only Guangzhou people have given soup more vitality, and soup runs through the whole meal. Drink half a bowl of soup before a meal to prepare the stomach for eating, and then drink a small bowl of soup after a meal to make a perfect mark for the process of a meal. It has been analyzed that the reason why people in Guangzhou like to drink soup has a considerable relationship with the hot and humid regional climate here. Climate affects appetite, so they need to supplement it with another way of eating, so people living in Guangzhou will inevitably fall in love with soup unconsciously. There is a saying in Guangzhou that people care about each other: "You should drink more soup", which is very intriguing and expresses Guangzhou people's unspeakable affection for soup. Guangzhou people's old fire soup is famous for its rigorous and extensive selection of soup materials. Each material is carefully studied for its efficacy, and the collocation is even more painstaking. It is made of different raw materials through scientific and reasonable collocation and careful cooking. It is not only nutritious, but also plays a role in health care and beauty. Old fire soup must be cooked with old fire, and it will take more than two hours to taste good. Among them, protein, polysaccharide fiber and other nutrients in meat and calcium in bone can be well dissolved in water, so the nutritional value of soup will be higher. The most important thing to make a good soup is the ingredients. Fresh Lady Enforcers is much more delicious than dried Lady Enforcers. Fresh bacteria are lighter and smoother than dry goods of the same variety. Generally, the soup of dry goods is richer and sweeter than the soup of fresh goods, but the taste of dry goods after the soup is boiled is generally not as good as that of fresh goods. Fresh goods with fresh goods, dry goods with dry goods is a big principle, and there must be a focus on ingredients. As long as you put a little other ingredients, it will play a role in coordinating the taste and supplementing the curative effect. The meat in the ingredients is also very particular. If it is boiled chicken, put the whole chicken together and don't chop it up, so that the cooked chicken is fine but not rough and delicious. If it is broth, it is best to choose semi-fat meat. Soup without oil is not fragrant, and bone soup with a piece of lean meat is perfect, otherwise it is too tasteless. After choosing the ingredients, the rest is very simple. Wash the meat, put it in a pot, remove the residual blood in the meat, and then boil a pot of water. The amount of water depends on the number of people eating, usually two bowls for one person. Water and meat can be cooked together, and then boiled with low fire. The time when the ingredients are put into the pot depends on the materials you use. Generally speaking, things that can be cooked should be put down early, and the taste of soup varies from person to person because of this. Add some ginger and onion, and the secret recipe of fennel kitchen, bone soup ZT, is made of fresh miscellaneous bones, any part will do, but make sure that at least one bone (broken) is soaked in clean water for half a day (change water several times). Put cold water into the pot until the water doesn't reach the bone. Put some cooking wine in the pot, put a pot of hot water next to it, and put another pot on the fire to boil. Add onion, ginger, pepper, aniseed and cooking wine and cook for a while. Bones: Use a stick bone and two fan bones as ingredients: two corns, two or three carrots and four slices of ginger. Practice: Boil the bones in a pot of boiling water for a few minutes, pick them up and put them in a soup pot with seven parts of water, then put the ingredients and bones in the soup pot for 2-3 hours, and add a proper amount of salt before drinking. This is the most common old fire soup in Guangdong. Give it a try! But you don't know how to drink your bone soup. There is a special bone soup. Main ingredients: 3-5, and ingredients: 3-5 leaves and stems of pickled head vegetables, one of which is divided into two parts. Boil it in boiling water for a few minutes, then put it in a pot and add water. It is enough to submerge the bone a little. First, simmer for about 20 hours, then simmer for about 30 minutes, and cut the leaves and stems of the first dish into small particles.