Wash the bones first, blanch them with boiling water, remove the blood powder, remove them and drain them; Then, heat the oil pan (a small amount of oil) and put the bones in it to fry until half-cooked; Finally, add boiling water to the bones (it must be very boiling) and start cooking.

Turn down the fire when it boils. Never add water halfway, even if you must, add boiling water.

Bone soup. Many people have the habit of buying pig bones to make soup, cooking wax powder, ironing food or pouring the edges. It is reported that pig bone soup has a miraculous effect on anti-aging of the elderly. This is because bone marrow is the most important thing in human bones, and both red blood cells and white blood cells in human blood are formed in bone marrow. The human body can take it from the outside, enhance the ability of hematopoietic cells and achieve the purpose of delaying aging, and pig bone soup is the simplest nutritional supplement food. A keel for cooking soup.

In some areas, the pig's spine is called the keel. This is the backbone of the pig. In order to beautify the menu, it is generally called keel. Pig bones, the backbone of pigs. That's the pig's spine, the long bone from beginning to end. It's the backbone of a pig, which is not pleasant to hear in Cantonese, so it's called keel. The bone of the best stew is the coccyx. Small rows or tubular bones are preferred. The most calcium supplement is beef bone soup.

Comparing the nutritional components of pig bones and fresh pork, you will find that the contents of protein, iron, calcium and phosphorus are much higher than those of fresh pork. For example, protein is 120% higher than eggs, 100% higher than pork, 6 1% higher than beef and 23% higher than milk powder. The iron content is more than 9 times that of milk powder, 8.5 times that of beef, 2.5 times that of pork and 1 times that of eggs. The content of calcium and phosphorus is much higher than other foods. What is particularly valuable is that the nutrients of bone soup are more easily digested and absorbed by the human body than plant foods.

The specific method of bone soup is:

Weigh pig bones or cattle and sheep bones 1 kg. Mash it, add 5 kilograms of water, cook it with slow fire for 1-2 hours, so that the bone marrow liquid containing mucin, collagen and other beneficial components can be fully dissolved in the soup, then filter it slightly, remove bones and add vegetables, and it becomes a bone soup with delicious taste, rich nutrition and health care function. You can also use this bone soup to cook noodles, wonton and other soups. Cooking bone soup skillfully heats bones in cold water, which can prolong the coagulation time of protein and make fresh substances in bones fully penetrate into the soup.