一般家庭做汤的原料是猪骨、牛羊骨或者蹄爪之类。怎样烧制汤才能鲜香可口呢？根据笔者的经验，以下几点可供参考：一、冷水下锅。制汤的骨头类原料要在冷水时下锅，而且在烧制的中途不要加水。这是因为猪骨等原料，多少还带些肉，有的入为了熟得快，就用热水或开水煮，这使肉? The general family soup ingredients are pig bone, cattle and sheep or claws and the like. How to burn soup to delicious delicious? According to the author’s experience, the following points for reference: First, cold water pot. Soup of the bones of the raw materials in the pot when cold water, and in the middle of the firing do not add water. This is because the pig bone and other raw materials, how many also bring some meat, some into the cooked fast, it is hot water or boiling water, which makes meat?