First break the cleaned bones, then add cold water, add enough cold water at one time, and heat slowly. After the water is boiled, you can add a proper amount of vinegar, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup.

In addition, the stewing utensil recommended by experts is pressure cooker, because it won't take too long to cook soup in pressure cooker, and the nutrients such as vitamins in soup won't be lost too much, and the trace elements contained in bone marrow are also easily absorbed by people.

It is best to stew bone soup (or fish soup) with cold water. Because there is always a little meat on the bone, if hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of the meat protein will solidify immediately, so that the inner layer of protein cannot be fully dissolved into the soup. Only by adding enough cold water and heating slowly can protein be fully dissolved in the soup.

When cooking, you can smash the front and back elbow bones that have been removed from the meat and blanch them in boiling water. Stew the blanched bones in warm water for 1 hour 10 minute. The soup cooked at this time is clear soup. You can drink a little or keep it for cooking noodles. Then add enough hot water to the pot, turn to high heat and continue cooking for 40 minutes. At this time, you can cook a thick white soup.