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How to make big bone soup with clear broth
After buying the bones, first rinse them with water, and then put them in boiling water to blanch them to remove the blood. Next, rinse with water, put cold water, pour a small amount of yellow wine and boil over high heat. At this point you can put in the thumb-sized ginger, ginger should be patted loose. Burn for another 5 minutes or so, turn off the heat and smother for an hour or so, then rotten. At this point you can put salt to taste. Eat can put a small amount of monosodium glutamate and pepper, and sprinkle some cilantro is too delicious.

Gourmet Bone Soup Practice

1, the fan bone, through the bone, tailbone, broken bone clean, and then put into the boiling water pot boil and then turn to a small fire to cook for 10 minutes.

2, take the bones out, put them into warm water, and use a rag to wash the bones root by root to refresh them, especially the blood froth and impurities in the crevices of the bones, all of which should be wiped off.

3, and then through the bone split, split the two pieces, out of the marrow, put in a steel pot, with a fine mesh sieve filter broth, add onion, ginger, wine, with a large fire, and then skimmed off the froth, turn the fire stewed to 3 hours out of the soup, that is good.

4, general pork bone broth can be used continuously, the family can be cooked for 9-10 hours, can be taken 2-3 times, to the fan bone has been crispy, the bone color is grayish dark, soup flavor, fat nutrition has been exhausted. Color: soup clear and bleaching oil.

Big bones, of course, to choose the pig bone, to two big, middle small kind, do not two sides is flat, that no bone marrow. Then it is if you want to pay attention not to choose too much meat, because eating is not meat oh. Probably one person to buy a 4 heel is enough.

Recipe: 246.5 (kcal)

Main ingredient: 800g bones

Methods/Steps

Use the back of the knife to crack the bones, because the bones are cooked, it is difficult to disconnect.

Fry them in boiling water, remember to keep the bones facing downward, otherwise the bone marrow will run away, filter out the broth and set aside.

With onion, ginger and garlic exploded pot, and then put into the flower angle, big spices, so that fried a little special flavor .

After the aroma came out into the broth, and then the bones of the big head down neatly into the boil, small fire cooing, put some salt, adjust the mouth, if there is a high-pressure cooker, it would be better, save fire, save time.