There are four main parts of pig bones that can be used to make soup, namely shoulder blades, spine, ribs and sticks. Bones are leg bones of pigs, especially hind legs.

The bone is big at both ends and small in the middle. There are few bones, but they are hollow and contain a lot of bone marrow. When cooking soup, break the bones and let the bone marrow slowly melt into the soup, and the soup will become greasy, fragrant and delicious.

The pelvis is too greasy, so you can use the coccyx (spine) to make soup. Bones must be blanched with water and then washed with clean water. Add some mushrooms (peeled, sliced or diced, washed with clear water for later use), and put the bones, onions, ginger, a little vinegar and chicken essence washed with clear water into the pot.

But the pig keel, the bone on the back, is also called the coccyx. Stewed soup is also very tasty, especially stewed yam and tomato. The soup is white, but it is not as greasy as bonzi bone or as fleshy as ribs. The taste is fragrant and light.

Pig bone soup can be boiled all year round. But it should be noted that the pork bone soup cooked in winter is different from that cooked in summer. The weather is sultry in summer, and the soup should be mainly based on eliminating dampness and relieving summer heat, while nourishing and warming in winter.