1, it is best to use cold water to cook soup. Because there is always a little meat on the bones, 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, which makes the inner and outer layers of protein unable to be fully dissolved into the soup.

2, add enough cold water at a time, and slowly warm up. In this way, protein can be fully dissolved into the soup, and the soup tastes delicious.

3. Don't put salt in the soup too early. Salt can make the water contained in meat run out quickly, and also accelerate the solidification of protein, affecting the umami taste of soup. If you need to add soy sauce, soy sauce should not be added early, and other ingredients, such as onion, ginger and wine, should not be put too much, otherwise it will affect the umami flavor of the soup itself.

4. Cover the pot and cook the soup.

5, if you want the soup to be clear and not turbid, you must use a slight fire to make the soup only boil and not boil. Because the protein molecules in the soup will condense into many white particles, and the soup will naturally be turbid.