511 grams of fan bone, 1111 grams of straight bone, 511 grams of tail spine, 511 grams of broken bone, and 1 small onion knot

Miscellaneous pictures about bone soup

Miscellaneous pictures about bone soup (11 pieces)

1 small pieces of ginger, 51 grams of wine and 5 kilograms of clear water.

Step editing

Step 1

Put the bones in warm water, and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones.

Step 2

Split the straight bones, split two pieces, put them in a pot, add onions and ginger, and then add cold water, which is best to be added at one time.

Step 4

After skimming the froth (it may take 1-2 times according to the meat quality), turn to low heat and stew, and then pour in about 51g of wine.

Step 5

From the point of view of nutrition acquisition, vinegar can be added appropriately after the water is boiled, because vinegar can dissolve phosphorus

bone soup

bone soup (5 pieces)

and calcium in 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.

step 6

stew for 2-3 hours, and then take out the soup until the fan bones are crisp, the bone color is dark, and the soup is delicious and the fat nutrition is exhausted. Color: the soup is clear and oily.

Practice editing

Just put the bones in a pot and stew them slowly with low fire, and then add various seasonings to supplement the seasoning. This bone soup takes a long time to stew, usually it takes 3 to 4 hours to cook. When stewing bone soup, it is best to stew it slowly with cold water, so as to ensure that the protein component of the bone is locked in the soup. Besides, you can also add a proper amount of vinegar when the soup is hot, which will make the bone soup taste better.

1. Wash dried squid and cut burdock and carrot into hob blocks;

2. Boil the pig bones in cold water for 3-5 minutes, and remove the washed blood foam;

3. Change the water in the pot and add pork bones, dried squid, burdock, carrot and ginger slices (water doesn't cover all the materials);

4. Pour in a little cooking wine and keep it under high pressure for 15-31 minutes (depending on the firepower);

5. Add salt to taste after cooking and sprinkle with chopped green onion.

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Pictures of Big Bone Soup

Pictures of Big Bone Soup (19)

1. Small squid can be replaced by other dried seafood (such as dried squid), and it should be noted that it must be cleaned, otherwise there may be small sand affecting the taste;

2. Generally, the boiled soup should first remove the blood foam from the meat, so that the boiled soup has no fishy smell;

3. When cooking meat soup, a few drops of cooking wine (white wine) will also remove the fishy smell very well;

4. If possible, it is best to "boil" the soup slowly in a big casserole;

5. Don't put salt too early, as it will make the meat pieces shrink and harden, which will not be easy to burn and crisp, and it will taste "firewood" and taste bad. Salt will also make the water contained in the meat run out quickly, which will accelerate the solidification of meat protein and seriously affect the delicious taste of soup.

Method 2

Materials

1 white radish, 2 pig bones, ginger, salt, pepper, cooking wine, vinegar, sesame oil, chicken essence and chopped green onion.

other series of bone soup

other series of bone soup (12 pieces)

1. Peel the white radish and cut it into hob blocks for later use.

2. Knock the tube bone into sections, wash it with cold water, then put it in boiling water, add a little salt and cooking wine for 1-2 minutes, skim off the floating foam on the water surface, and take out the tube bone for later use.

3. Take a pot and add 2/3 clear water, put it on the stove and bring it to a boil with high fire. Pour the tube bones and radish into the pot, add a small piece of ginger (pat it a few times on the side with a knife) and a few drops of vinegar (to make the calcium in the bones easier to dissolve into the soup). After the fire is boiled, you can stew it with slow fire for about 1.5 hours.

4. Prepare a big bowl, add a little chopped green onion, salt, chicken essence and sesame oil, and just fill the soup. You're done, and the radish bone soup with a fragrant smell is ready!

Tips

In the pot for stewing big bones, water should be added at one time, not in the middle;

Don't put salt in the stew, just add it to the soup pot when you eat it.

When stewing bone soup, add some vinegar to the soup, and the calcium in the bone will be stewed out.

Method 3

Ingredients: one big bone

Ingredients: one piece of onion, one piece of ginger, several pieces of auricularia auricula

Seasoning: salt and vinegar, soy sauce, sugar, anise, pepper, fragrant leaves

1. Wash the big bone, add ginger slices and onion pieces and blanch it.

2. Remove the roots from the soaked fungus.

3. Prepare seasonings, and there is not too much dry spices. There is yellow ginger juice in the cup. Just use fresh ginger for this. I just used the juice pickled from sweet and sour ginger. 15g of superior brewing vinegar, 5g of light soy sauce, 4g of salt and 11g of sugar (the taste can be adjusted after boiling).

4. Wash the blanched bones and put them into the electric pressure cooker.

5. Put all the ingredients in, add a proper amount of water, choose the meat program, and then open the pot for seasoning again after the pressure cooker naturally falls off, mainly adding salt to meet your own taste.

Tip:

1. The bones are relatively large, so the boiled water must be thoroughly soaked, so that the soup will be clear.

2. This soup requires high vinegar. If the vinegar is not good enough, the finished product will be affected.

3. You can add yellow fungus, kelp or other dried vegetables to the side dishes. Adjust according to your own taste.