Tip 1: bone cold water pot blanching, as the water temperature rises can slowly cook out the blood stains, and then rinse with warm water. Stewing bone soup should be cold water in the pot, because there is meat on the bones, as the water temperature rises, the protein in the inner layer of the meat can slowly dissolve into the soup, the soup flavor is more delicious, nutrition is also more comprehensive.

Tip 2: When simmering big bone broth, you should add enough at once, so that the flavor of the soup is more fresh. In addition, after the water to add a little vinegar, can make the bones of phosphorus, calcium and other minerals dissolved in the soup, so that the stewed soup both flavorful, but also easy for the human body to digest and absorb.

Tip 3: Boiling big bone soup salt to put last, the best in the pot when the salt, so that the meat to keep tender. If the salt is added earlier, it will cause the loss of water in the meat, accelerate the protein coagulation, and affect the fresh flavor and nutrition of the soup.

Tip 4: The best vessel for stewing big bone soup is a casserole, followed by a raw iron pot, and then a stainless steel pot. When choosing ingredients, stewed bone soup with pork keel bone, leg bone, skull can be, which is the best pig leg bone.