1, it is best to cook bone soup in cold water, because if boiled in hot water, the protein of the meat on the surface of the bone will solidify quickly, which will prevent the protein on the surface from penetrating into the bone, which may lead to the phenomenon that the bone soup will not boil white.

2. Blanch the bones first. It is suggested to blanch the bones before cooking the bone soup, because blanching can remove the blood foam on the surface of the bones, thus avoiding the color pollution of the bones in advance when they are boiled into soup, and making the boiled bone soup more milky. 3. Turn the bones regularly. Many people think that once the bones are put into the pot, they don't need to be taken care of. In fact, turning the bones regularly when the bone soup is boiled can help promote the rapid dissolution of grease and fat in the bones, thus making the bone soup easier to be boiled into white.

4. Stir-fry in oil first. Under normal circumstances, the oil, connective protein and fatty acid in bones are not hydrophilic. Under the condition of high temperature, frying in oil will disperse into tiny oil droplets suspended on the surface of bone soup, making the bone soup milky. At this time, the bone soup can be boiled to a great extent.

5. Increase the heat. If bone soup is boiled white, it is only necessary to ensure that protein, fat, bone oil and other substances in bones can be cooked at high temperature, so that they will gradually turn into milky white. If the heat is too small to meet its dispersion requirements, white juice cannot be formed. Therefore, if bone soup is boiled white, it is necessary to increase the heat of cooked fish soup.

6. Pay attention to adding enough water at one time, and don't add water halfway. If you really want to add water, you can add some hot water. And don't add salt, don't add salt until the soup is ready. If you add salt early, it will solidify with protein and become delicious amino acids.