how to make pig bone soup delicious and nutritious? First of all, we should choose the right pig bones. It is best to use pig bone and pig spine for soup. Bone is rich in collagen, calcium and other nutrients. Try not to choose fleshy bones like ribs. The soup made from fleshy bones is not very delicious, and the meat is too heavy, and it is a bit wasteful to use such bones to make soup.

Choose the stick bone first from the stick bone and the spine, instead of buying the spine. The stick bone is the leg bone of a pig, and it is most suitable for bone soup with more bones and less meat. The spine is selected from those with little meat, and it is best to use half of meat and bone for soup.

Then, it is best to use cold water to make soup. It is impossible to clean the meat on the bones, but there is always meat. If you pour hot water or boiled water into the pot at the beginning, the surface of the meat will suddenly feel the high temperature and the outer protein will solidify immediately, which will make the inner and outer protein not fully dissolve into the soup and destroy the nutrition of the soup. Be sure to remember that when you make soup, you should add enough cold water at a time and heat it slowly, so that the protein in the bones can be fully dissolved into the soup, making the soup delicious.

When cooking soup, you should not put too much seasoning such as onion, ginger and wine. Too much seasoning will nourish the flavor of the soup itself. Drinking soup is fresh, not the flavor of seasoning. Don't put the salt too early, don't start to put the salt in the middle of the pot, and wait until the soup is completely cooked before sending the salt. Putting salt too early will make the water in the meat run out quickly, accelerate the solidification of protein, and affect the nutrition and umami taste of the soup.

Don't pursue milky white soup. Although milky white soup tastes good and nutritious, it actually contains a lot of fat besides being delicious, which makes it appear as a emulsifying phenomenon with milk white and fat. Therefore, it is best to drink clear soup, and simmer it with a small fire after boiling, so that the soup only boils and does not boil.