Use cold water. Because there is always a little meat on the bone, if hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of the meat protein will solidify immediately, so that the inner and outer layers of protein cannot be fully dissolved into the soup.

Don't put salt too early. Salt will quickly exhaust the water contained in meat, and accelerate the solidification of protein, which will affect the umami taste of soup. If you need to add soy sauce, soy sauce should not be added too early, and other ingredients such as onion, ginger and wine should not be put too much, otherwise it will affect the umami flavor of the soup itself.

If the soup is clear and not turbid, it must be simmered gently so that the soup is only slightly boiling. Because of boiling, protein molecules in the soup will condense into many white particles, and the soup will be turbid.

Bone soup belongs to the recipe of Cantonese cuisine. The main raw materials are pig bones and pork. Pig bones are warm and sweet, and enter the spleen and stomach. They have the effects of invigorating spleen, moistening stomach, promoting fluid production, strengthening body, caring skin, nourishing middle energizer, nourishing blood and strengthening bones. Children often drink bone soup, which can replenish collagen and other substances necessary for human body in time, enhance the hematopoietic function of bone marrow and contribute to the growth and development of bones. Adults can delay aging if they drink it.