1. Before stewing the soup, first smash the cleaned bones, and then into the cold water, cold water at once to add enough, and slowly increase the temperature,

2. In the water boiling can be added vinegar in moderation, because the vinegar can make the bones in the phosphorus, calcium dissolved into the soup.

3. Stew for two or three hours, the soup is ready.

Cooking tips:

Don't put salt too early, because salt can make the water contained in the meat quickly run out, will accelerate the protein coagulation, affecting the freshness of the soup. For the elderly children, bone soup should not be drunk often. Because the bones often with meat, and residual meat on the bones contain high fat, so the simmering out of the soup containing fat is also high.

Originally, drinking bone broth is for tonic, but because of the simmering oil, so the elderly children drink less bone broth is appropriate.