Cold water, if you mainly drink soup, use cold water. Before making soup, add enough water at a time and heat it slowly. During the heating process, more nutrients and fresh substances in the meat are dissolved in the water, and the seasonings in the soup can also penetrate into the meat better, making the soup taste better.

For example, when stewing fish soup, first put the fish into the pot, then pour in cold water, and after boiling, skim off the oil. The fish protein will slowly solidify, and the nutrients can be fully released into the fish soup. inside. Three points to pay attention to when making soup. First, add enough water at one time. The weight of water should be three times the weight of other ingredients. If it is found that there is too little water during the process, boiling water should be added to prevent the sudden drop in temperature from causing the protein and fat to solidify rapidly, affecting the taste and nutrition of the soup.

Notes:

1. Do not add salt too early when stewing meat or making soup, because salt can make the water in the meat escape quickly, accelerate the coagulation of protein, and affect the dishes. smell.

2. Braised pork ribs can be cooked and stewed separately, and you can also add your favorite ingredients appropriately. When cooking stew, you need to control the time well. You should cook the ribs first and then add the side dishes. Because the food takes different cooking times, if you cook them together, the side dishes may get cooked.