Many people buy back the bones or ribs, just simply rinse them with water, then cook them in the pot. Just bought back the bones actually contain a lot of blood and impurities, simple rinse can not directly these impurities and blood wash clean, if these blood is not rinsed clean, stewed out of the color of the bone soup is not good, and even with the smell of meat. Therefore, the best way to deal with is to buy back the bones or ribs, soak in cold water for about half an hour. This can be good to remove blood and impurities, but also can make the simmering out of the color of the bone soup more beautiful.

Also, blanch the bones under cold water. The purpose of blanching is to remove the blood and impurities contained inside the meat, if you put them directly into hot water, the meat on the surface of the bones will mature quickly, and the blood and impurities will be locked up and can not be removed. Put the bones or ribs in a pot of cold water, slowly simmer over low heat, and when the water boils we will find a layer of white foam floating on the surface of the soup, and this layer is the impurities to be removed. After the first blanching foam skimming, and then the second blanching, the second blanching of a small amount of foam is protein dissolved in water formed, you can eat normally.

In addition to cold water immersion and blanching, there are some tips that can increase the flavor of bone broth. First of all, you can sauté the onion and garlic in the frying pan and then add the bone broth, which will make the flavor of the bone broth more intense. Keep the pressure cooker sealed during the simmering process. During the simmering of the bone broth, enough water should be added at once, and the lid of the pressure cooker should not be opened frequently during the simmering process. Try adding a spoonful of vinegar. Adding an hour of vinegar to the soup will make it easier for the calcium in the bones to break down into the soup and maximize the nutritional value of the soup.