Nutrition experts believe that the longer the soup, the better the nutrition. If the soup is boiled for too long, the main nutrients of meat food such as protein, iron and calcium in bones are difficult to dissolve in water. Many people have the habit of drinking bone soup. They think that the longer they cook the soup, the more delicious it tastes and the more nutritious it is. In fact, no matter how high the temperature is, the calcium in bones can't be dissolved, because the calcium contained in animal bones is not easy to decompose, and long-term cooking will destroy the protein in bones. Therefore, bone soup should not be boiled for too long. The method recommended by nutrition experts is: before stewing soup, break the cleaned bones, then add cold water, add enough cold water at one time, and heat slowly. After the water is boiled, add some vinegar, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup.