Why is the soup cooked with bone marrow better?

Bone soup is nutritious and delicious, mainly because protein (which contains various amino acids) and fat in bones are dissolved in the soup. To make the boiled bone soup delicious and nutritious, first put the bone in a cold water pot, gradually raise the temperature to boiling, and then simmer with slow fire, which can loosen the bone tissue and gradually depolymerize and dissolve the protein and fat in the bone. Secondly, when cooking bone soup, don't add cold water halfway, otherwise the soup temperature will suddenly drop, so that the protein in the bone will quickly solidify and denature, shrink into a ball and no longer depolymerize, and the gap on the surface of the meat will also shrink, resulting in tight bone tissue and difficulty in stewing. protein and fat in the bone marrow cannot be dissolved in large quantities, which will not only affect the nutritional components of the soup, but also affect the freshness of the soup.