2. It is also best to cook with cold water. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, the outer layer of meat protein will immediately solidify, so that the inner and outer layer of protein can not be fully dissolved into the soup
3. Do not put salt too early, salt will make the meat contains water quickly run out, but also accelerate the protein coagulation, affecting the soup's freshness
4. Just good, otherwise it will affect the fresh flavor of the soup itself.
5. To clear the soup, not cloudy, must be burned with a slight fire, so that the soup only open pot, not boiling. Because the big rolling open, will make the soup protein molecules condensed into many white particles, the soup naturally turbid.
6. It is recommended to use mineral water to make beautiful soup, the flavor will be more beautiful.
7. If it is a sheep bone then you have to put some ginger and red dates, salvia, bamboo to pressure the flavor.
Love tips
1, stewed ribs can put some vinegar, can make the ribs easier to cook, but also can make the ribs in the nutrients dissolved, more conducive to the absorption of nutrient value.
2, stewed ribs, you can also put a few pieces of cleaned orange peel in the pot, can remove the odor and greasiness, at the same time, can also make the soup taste more fresh.
3, if you want to eat bones is to supplement the calcium, it should be stewed for about two hours, you can eat on the chewing bones, because the calcium in the bones is very difficult to integrate into the water, so I hope that the soup nutritious and delicious to be longer.