Ingredients: big bone

Ingredients: ginger and medlar salt

-Start making-

Step 1: Prepare a proper amount of big bones and soak them in clear water for 30 minutes, so that the blood in the bones and meat can be soaked out. Because great bones have a fishy smell, treating bones in this way can effectively remove the fishy smell.

Step 2: Cook the stick in cold water. Remember to cook in cold water, add a proper amount of ginger slices and cooking wine to remove the fishy smell, boil water over high heat, skim off the floating foam on the surface with a spoon after the water boils, and continue cooking for another 5 minutes to completely force out the dirty things.

Step 3: blanch the bones and clean them with clear water. Pour oil into the pot (lard is the best, and the color cooked with lard is whiter. ), the oil temperature is 70% hot and enters the big bar.

Step 4: Open a big fire and flatten the bones into golden yellow. Be sure to flatten the bones to warm them up. This step is very important. After the bones are ironed, pour in boiling water (cold water is not allowed), and the amount of water should be more, because it takes a long time to boil bone soup.

Step 5: After boiling water on a big fire, skim off the floating foam on the surface with a spoon.

Step 6: Pour the big bones and soup into the casserole and stew. Simmer for 90 minutes.

Step 7: Time is up, sprinkle a little chopped green onion and add some salt.

Add proper amount of Lycium barbarum to add color, and a delicious and nutritious bone soup will be ready.

Technical summary:

1. You don't have to worry about hot bone soup when you buy it home. Soak it first, so as to remove the fishy smell and soak the dirty things in the bones and meat.

2. Personally, it is good to add appropriate amount of ginger slices and cooking wine when drowning. Other ingredients are easy to spoil the taste, so I didn't put them in, which kept the freshness of the soup to the greatest extent.