Go to the vegetable market and buy a few catties of big bones, which is about three yuan A Jin. After washing, you must knock the big bone in half from the middle, which is beneficial to the taste and nutrition. You can cook a large pot of soup without buying much, and the cost is not high. Blanch it with boiling water (be sure to skim off the foam), then put cold water, boil it for about an hour, and add some according to your own taste when eating. Because there is always a little meat on the bone, if hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of the meat protein will solidify immediately, so that the inner layer of protein cannot be fully dissolved into the soup. Only by adding enough cold water and heating slowly can protein be fully dissolved in the soup, and the soup is more delicious. \x0d\ In addition, after the water is boiled, add a little vinegar to dissolve the phosphorus and calcium in the bones in the soup, so that the stewed soup tastes delicious and is easily 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 quickly lose, it will accelerate the solidification of protein and affect the umami taste of soup. \x0d\ Mash pig bones, ox bones and sheep bones, add water and stew with slow fire 1 2 hours, so that the bone marrow is fully dissolved in the soup, then filter slightly, remove bones and add vegetables, and it becomes a bone soup with mellow taste, rich nutrition and health care function. It has been found that even after a long period of cooking, the dissolved calcium in ordinary bones is still very limited. The only better way is to add some vinegar to the soup, so that calcium can be easily decomposed. So the cooking time is not the point. In order not to waste your hard work, don't forget to add some vinegar to supplement calcium when cooking bone soup. \x0d\ If the bone soup is white, you can soak the bones in warm water for about half a day before cooking, and then scald them with boiling water before cooking, so that the blood in the bones and meat will not affect the color of the soup. \x0d\ When cooking soup, add enough water at a time. Pay attention that the longer the soup is cooked, the better. Cooking for too long will destroy many nutrients. If you are afraid that the soup is too greasy, you can put some white radish in it. White radish has the function of absorbing oil ~ \ x0d \ Bone soup stew has the best nutrition and is delicious (stewed in an electric casserole, which is fragrant and does not take up your time; If there is no electricity, you can use an ordinary casserole, but if there is no electricity, you have to use any pot. ) \x0d\ First, knock off the washed big bone (bonzi bone) from the middle with the back of the knife and put it in a cold water pot (you can cook it with ordinary stainless steel pot first, which will make it open faster). After the water is boiled, skim off the snow foam floating on the surface. \x0d\ Pour the bone soup into an electric casserole and add a small piece of ginger. Count a few peppers, drive to the soup stall, and drop a few drops of vinegar (so that the calcium in the bones can be dissolved in the soup more easily). It tastes chewy. Let the soup boil and stew for half an hour. Those who like to eat soft and dregs can start stewing at noon and stew until you get off work in the afternoon. \x0d\ Bone stew can be eaten directly, cooked with vegetables such as Rob, or made into hot pot soup? \x0d\ Precautions: The water in the pot should be filled at one time, and cannot be added in the middle; Don't put salt when stewing, add it to the soup pot when eating (don't put monosodium glutamate, it will affect the original taste)