1, don't add too much ginger, onion, cooking wine and other seasonings, so as not to affect the original flavor of the soup;

2. Don't put salt in the soup too early to prevent the protein in pork from dissolving and affecting the taste and the quality of the soup;

Don't let the soup boil, which will make the soup turbid and affect the appearance and taste of the soup.

4. Don't add too much soy sauce to make the pork soup black, which will affect the color and taste (sour taste) of the soup.

Extended data:

Precautions:

If you want to boil the pork bone soup white, you must ensure the temperature in the pot (high temperature), and you can't add cold water halfway (to prevent the pork from expanding with heat and contracting with cold, so that the protein of the pork is not easy to dissolve and the soup loses its umami flavor), and you should also avoid always uncovering the lid and losing the heat.

References:

Baidu encyclopedia-bone soup