1 Your problem is that you wash the bones with boiling water as soon as boiling water is boiled, and you stew the soup with warm water, so it is impossible to taste the meat or the bones. The correct way is to rinse with cold water, add more water to the pot, and put more into the bones. At this time, you will see a lot of dark bubbles on the soup, which are formed by the blood in the bones. Keep the soup boiling and use it. It should be noted here that if you like to drink the stewed soup with milky white color, then boil it on high fire for about 10 minutes and then simmer it on low fire for about 3 hours. If you like to drink the soup with clear color, just simmer it directly here, and pay attention to the slight boiling of the soup noodles. At this time, add the right amount of vinegar and cover the lid, and you can drink the delicious and natural bone soup in a few hours. As for using electric purple casserole to stew soup, personally, it is not a good choice, and the fire control is difficult to meet the requirements, which is used by lazy people.

In fact, it's not about the seasoning. The raw material for making delicious soup is the pig bone you said. The only thing you said when making keel or copper bone soup is that you can't use hot water to wash it with cold water beforehand, and then use cold water when stewing. As for the principle, it's definitely not new to use hot water. Just try it and you will know that the seasoning is actually added according to your favorite method.