In Volume XIX of the Prescription of Preparing for a Urgent Need, sheep bone soup is called medicinal soup, so it has always been regarded as a tonic. On the one hand, sheep bones are sweet and warm, which can tonify the kidney and strengthen the bones, and warm the middle and stop diarrhea. The nutrients such as mucin and collagen contained in it can better resist the butcher's knife of the years, keep people young and not accelerate aging. On the other hand, it is also a good calcium supplement with such hard core nutritional value. The ingredients are only boiled with a sheep bone, and the soup is mainly original and delicious. Today, I will share with you the practice of stewing sheep bone soup which is not greasy, fishy and delicious. Simple and easy to operate, the soup is white and thick and fresh, which is very suitable for nourishing and preserving health in autumn, making the whole family feel great and warm. If you like it, let's learn about it together ~ The characteristics of sheep bone soup-the delicious soup. Material preparation: main ingredients: 2 kg of sheep bone, side dishes, ginger/onion/white wine, star anise/cinnamon/galangal/fragrant leaves/dried Chili/salt/pepper. Specific production method-Step 1: side dishes, we prepare 2 kg of sheep bone, put it in a pot, cut ginger and onion, and prepare another copy. Add star anise, cinnamon, galangal, fragrant leaves and dried chili for later use ~ Step 2: Draining water. Blanch the cold water from the sheep bones in a pot. After the water is boiled, boil it for another 2 minutes to fully boil out the blood and impurities inside, then remove the floating foam from the pot, pour out the sheep bones and rinse them with clear water for later use ~ nagging: the sheep bones must be boiled in advance to boil out the blood stains. Otherwise, the stew will smell. Step 3: Stir-fry the oil in the pan, then pour out the hot oil and add the cold oil, add the ginger slices and onion segments, stir-fry until fragrant, pour in the prepared spices and sheep bones, stir-fry for 3 minutes, stir-fry the fragrance of spices and the moisture in the sheep bones, pour in half a spoonful of high alcohol, and stir-fry for a while after the alcohol evaporates. Protein is easy to solidify, and the boiled soup is not thick enough ~ nagging: Add white wine, and use the characteristics of alcohol volatilization when heated to remove the fishy smell for the second time. Step 4: take out the pot and cook until the soup boils again, clean the floating foam in the pot, then cover the pot and stew for 50 minutes on medium heat. After 50 minutes, remove the seasoning from the pot, because the stew can be adjusted with a little salt and pepper to avoid too much seasoning affecting the freshness of the soup.