You can put some angelica, pepper, ginger and the like in the bone soup, and you can put them according to your personal preference.

511 grams of fan bone, 1111 grams of straight bone, 511 grams of tail spine, 511 grams of broken bone, 1 small knot of onion, 1 small piece of ginger, 51 grams of wine and 5 kilograms of clear water. Just do it.

Practice:

Put the bones in warm water and wash them one by one with a rag, especially? Other pictures of bone soup, which are blood foam and impurities in bone seams, should be erased and cleaned.

Split the straight bone, split two pieces, put it in a pot, add onion and ginger, and then add cold water, and it is best to add enough cold water at one time.

bring to a boil with high fire, skim off the floating foam (depending on the meat quality, it may take 1-2 times), and turn to low heat and simmer slowly.

skim the froth (it may take 1-2 times according to the meat quality), then turn to low heat for stewing, and then pour in about 51K wine.

From the point of view of nutrient acquisition, vinegar can be added appropriately after water is boiled, because vinegar can make phosphorus in bones? Bone soup expert of Dongguan Daguwang Restaurant Chain Company, calcium dissolved into the soup; At the same time, don't put salt too early, because salt can make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the delicious soup.

stew for 2-3 hours, and then the soup is served, that is, the soup is served! How about it? Generally, pork bone soup can be used continuously. It can be cooked for about 1-3 hours at home, and can be used twice until the fan bones are crisp, the bone color is gray, the soup is delicious and the fat nutrition is exhausted. Color: the soup is clear and oily.

Note:

1. Stew bone soup (or fish soup), preferably with cold water. Because there is always a little meat on the bones, if hot water or boiled water is poured into the pot from the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, which makes the protein in the inner layer unable to be fully dissolved into the soup. Only by adding enough cold water and heating it slowly can protein be fully dissolved into the soup, and the taste of the soup is more delicious.

2. Add a little vinegar after the water is boiled, so that the phosphorus and calcium in the bones are dissolved in the soup, so that the stewed soup is delicious and easy to be absorbed by the stomach. At the same time, don't put salt in the stew too early. Because salt can make the water contained in meat run out quickly, it will accelerate the solidification of protein and affect the umami taste of soup.

3. Don't drink bone soup at the early stage of fracture

In life, people often have the habit of eating bone soup after fracture, in order to supplement calcium and make the fracture heal as soon as possible. This habit is extremely wrong. In fact, the more you drink bone soup in the early stage of fracture, the slower the fracture heals. Of course, in the middle and late stage of fracture healing, that is, the original callus formation stage and the callus transformation and molding stage, because the osteoid tissue of organic fiber gradually calcifies to form new bone, and the transformation is strengthened to form normal bone, the ossification of osteoid tissue needs sufficient calcium and phosphorus, so it is still very beneficial to supplement bone soup at this time.