1, stewing for more than two hours can ensure the nutrition of bone soup. The pelvis is rich in protein and collagen, and it will take a long time to be fully released into the soup.

2. Stewing for more than two hours can improve the taste of bone soup. After stewing bone soup for a long time, the cartilage on the surface of the bone will crack and thicken, so the taste of the soup will be more mellow and the meat quality will become worse, which is more conducive to digestion and absorption.