First, don't put hot water in the pot when making, but heat the bones with cold water. Second, you can't continue to replenish water halfway, so you must put the right amount of water first. Third, don't put salt too early, because there will be infiltration, which will easily lead to the precipitation of water in raw materials, and protein will solidify more, which will affect the taste. Fourth, don't add too much chopped green onion, ginger, soy sauce and other ingredients, so as not to taste delicious enough. Five, don't burn too much, too much heat will cause too much turbidity and the taste is not good enough.
Of course, the choice of ingredients for bone soup is also more important. You can make corn sparerib soup, so choose fresh corn and sparerib. You can also make kelp fungus pig bone soup, which is also very nutritious and has a unique taste. Or make a soup with winter melon and scallop ribs, which is nutritious and can clear away heat and fire. Very good.