2. Heating the bone in cold water can prolong the coagulation time of protein, let the umami flavor in the bone slowly penetrate into the soup, and make the soup particularly delicious.
3. When stewing bone soup, add a little vinegar to make the calcium in the bone easier to dissolve out, which is beneficial to the absorption and utilization of calcium by human body.
4. It's best to cook corn ribs and radish soup slowly in a casserole. If you have a purple casserole at home, you can stew it in a purple casserole. When you eat it, bring it up in a pot, and the soup is still warm at the end.