From a nutritional point of view, soybeans and pig bones are not suitable for praise together, because the phytic acid content in soybeans is high and 60% to 80% of phosphorus in soybeans exists in phytic acid, but phytic acid often forms a complex with protein and minerals that is not conducive to human absorption, which reduces the nutritional utilization ratio of the two. At the same time, soybeans will react with trace elements such as calcium, iron and zinc in meat, thus interfering with or reducing the absorption of these elements by the human body.