Main Ingredients: Big Stick Bones

Ingredients: Ginger, Goji Berry, Salt

---Start Making--

Step 1: Prepare the right amount of big stick bones, put the big stick Bones into the water soaked for 30 minutes, so that the bones and meat inside the blood soaked out. Because the big bone was relatively fishy, the bone after this treatment, can effectively remove the fishy flavor.

The second step: the big bone cold water pot, remember a little to cold water pot, into the appropriate amount of ginger and cooking wine to fishy, open the fire to boil the water, water boiled with a spoon to skim the surface of the foam, and then continue to cook for 5 minutes to force out the dirt thoroughly.

Step 3: After blanching the bones, clean them with water. Pour oil in the pot (lard is the best, with lard boiled out of the color more white.) The oil temperature 7% hot down into the big stick bone.

Step 4: Turn on the heat, flatten the bones into a golden brown color, be sure to flatten the bones hot, so that the bones have temperature. This step is very important. After the bones are hot, pour boiling water (cold water is not allowed), the amount of water should be a little more, because the simmering bone broth time is longer.

Step 5: After boiling the water over high heat, use a spoon to skim off the floating foam on the surface.

Step 6: Pour the large stick bones and stock into a casserole dish to simmer. Turn the heat on low and simmer for 90 minutes.

Step 7: When the time is up, sprinkle a few chopped scallions and add the right amount of salt.

Add the right amount of goji berries to increase the color, a delicious and nutritious bone soup is ready.

Technical summary:

1, bone broth buy home first do not rush to blanch, first soak, so that you can remove the fishy flavor can also be the bones and meat inside the dirty things to soak out.

2, I personally feel that the blanching time to add the right amount of ginger and cooking wine is good. Other materials are easy to grab the flavor, so I did not put, which also maximizes the retention of the soup fresh.