Besides protein, fat and vitamins, pig bone also contains a lot of calcium phosphate, collagen and bone mucin, which determines that the nutritional value of pig bone soup will be higher. Pig bone soup is not only delicious, but also has the effects of expelling wind and cold, supplementing calcium, strengthening waist and knees, strengthening tendons and bones, caring skin and delaying aging.

The energy produced by protein, iron and sodium in pig bones is much higher than that of fresh pork, and its protein is 23% higher than that of milk powder, twice that of pork, 6 1% higher than that of beef, more than 9 times that of egg, 8.5 times that of milk powder, 2.5 times that of beef and 1 of egg.

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Precautions for users to cook pig bone soup:

1. Casserole is the best way to cook pork bone soup, followed by raw iron pot and stainless steel pot. The pork bone soup cooked in different utensils will taste different.

2, choose the material for cooking soup, there are many kinds of pig bones, and it is best to use pig leg bones for bone soup, followed by tail keel and pig head bones.

3. The cooking temperature of soup needs to be controlled. Generally, the boiling time of bone soup should not be too long, but it should not be too short, because too long will lead to excessive nutrient loss, and too short will not fully dissolve the nutrients in the bone.

4. Break the cleaned bones before stewing soup, then add cold water, add enough cold water at one time, and heat slowly. After the water is boiled, add some vinegar, because vinegar can dissolve phosphorus and calcium in bones into soup.

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