Bones bought, to be washed with warm water, because the oil and grease can not be washed off in cold water. Then soak in water, the water will turn red, and then change the water. Change the water twice almost the color of the water is very light.

2. blanching and cleaning also have to pay attention to

Many people will say, blanching what to pay attention to, cleaning more nothing to pay attention to. According to experience, meat blanching can be hot water in the pot, but the bones of beef class, duck, offal and other heavy blood are cold water in the pot, add a few slices of ginger, a few peppercorns, together with the boil after cleaning (warm water cleaning), directly add cold water, dirty things will still be attached to the bones to wash down.

3. Cook soup

Bone broth with a few slices of ginger, 1 scallion knot, 2 teaspoons of white vinegar. Related: Bone broth this way more nutritious

4. skimming

The soup must be played lack of, that is, thoroughly skimming blood foam, as long as it is meat soup, chicken, duck, fish and meat, blood foam skimming clean soup is clean and clear. If you just throw the ingredients in regardless. Soup inside the blood foam is still in the soup, the soup flavor is certainly much worse than the skimmed blood foam.

5. Time

Some people say that bone broth an hour and a half after the loss of nutrients, which has no scientific basis. General soup 2-3 hours, the soup is rich and creamy. Do bottom-boiled noodles or dial noodles fish, etc., super tasty. Throw in any ingredients to make a bowl of delicious.

It is worth stating: the water should be added enough at one time, skimming the foam will skim off part of the water, about 1 bowl, and then the process of soup, although it should be a small fire, but it must also be slightly boiling, induction cooker 900 watts. Gas stove inner ring maximum fire. Want to boil white bone soup, it is best not to use purple casserole and electric stew pot.