Boiled ribs soup put vinegar good, vinegar can make the calcium in the bones better free. Don't need to put a lot, just put a few drops when you put the ingredients. The second method will also work Many people have the habit of drinking bone broth, and feel that the longer the soup is simmered, the more delicious the flavor, the more nutritious. In fact, no matter how high the temperature, can not dissolve the calcium within the bones, because the calcium contained in animal bones is not easy to decompose, long cooking will destroy the protein in the bones, therefore, the simmering of bone broth should not be too long. Nutrition experts recommend the method is: stew before the first clean bones smashed open, and then into the cold water, cold water one-time add enough, and slowly increase the temperature, in the water boiling can be appropriate amount of vinegar, because the vinegar can make the bones in the phosphorus, calcium dissolved into the soup; at the same time, do not put salt too soon, because salt can make the meat containing water quickly run out, will accelerate the protein coagulation, affecting the soup's fresh taste.

If conditions permit, you can put some dried shellfish: such as Guangdong called sandworms, seaweed, that nutrition is super high! When the water boils add the right amount of white vinegar, because vinegar can make the bones of calcium dissolved in the soup, drink it better absorbed by us! Then put 1-2 carrots (do not cook too long, cooked too bad will not be good!) So put down the carrots when it's almost done, and salt at the end! Turn off the heat! Don't open the lid, let it simmer. You can go to busy cooking work, 5-10 minutes back to open on the good!