1. When making pork rib soup, it is best to choose a fine-textured casserole or a clay pot with a white inner wall, because the pork rib soup cooked in this way is very clear and the nutrients are not easily lost. \x0d\2. The same is true for stewed ribs. It is best to use a casserole for stewed ribs. Because stewing requires low heat and slow cooking, the advantage of a casserole is that it is suitable for low heat and slow cooking, and at the same time has good sealing and heat preservation properties. The stewed ribs have a strong flavor of bone and meat. \x0d\3. The circulation in the casserole is better, and the stewed food is easy to taste. The stewed meat and bones are softer and easier to digest, which reduces the burden on the teeth and gastrointestinal tract. Moreover, the stewing time is very long, and all the ingredients in the bones can be stewed into the soup. \x0d\4. If you are pursuing speed, you can also stew directly in a pressure cooker, but the nutrition and taste will be much worse than slow stew. \x0d\For more information about which pot to cook pork rib soup, enter: /ask/3330751615496897.html?zd to view more content