Practice of gourmet bone soup
1. Wash the fan bones, straight bones, tail spines and broken bones, then put them in a boiling water pot and cook them on low heat 10 minute.
2. Take out the bones, put them in warm water and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones.
3. Then chop the straight bone, divide it into two parts, drain the bone marrow, put it into a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil it with high fire, skim the floating foam, and stew it with low fire for 3 hours to get the soup.
4. Generally, pig bone soup can be used continuously. It can be cooked at home for 9- 10 hour, and can be used for 2-3 times until the vermicelli bone is crisp, the bone color is gray, the soup is delicious, and the fat nutrition is exhausted. Color: The soup is clear and oily.
Of course, the big bones should be pig bones, which are big at both ends and small in the middle. The sides are not flat and there is no bone marrow. Then, if you want to be careful not to choose too much meat, because you don't eat meat. It's probably enough for one person to buy a 4 heel.
Calorie recipe for ingredients: 246.5 (calories)
Raw materials: 800g of big bones.
Methods/steps
Knock the bone open with the back of a knife, because it is difficult to break it when it is cooked.
Stir-fry with boiling water, remember that the bones should be reversed, otherwise the bone marrow will run away and filter out the clear soup for later use.
Stir-fry the wok with onion, ginger and garlic, and then add the flower horn and aniseed, which is especially fragrant.
After the fragrance comes out, put it in the clear soup, and then put your head down to arrange the bones. After boiling, simmer on low heat, add some salt and adjust the mouth. It would be better if there is a pressure cooker, which saves fire and time. . .