Bone broth is a common soup on our table, playing small, I heard my grandmother often say, children should drink more bone broth, because it can make up for the calcium, so that we can grow up fast, grow up high, in my impression, every now and then to drink a meal, the bones of the meat is very little, the main focus on the soup, the rest of the soup can also be boiled noodles, stir-fry, soup, very delicious, bone broth can be stewed throughout the year, and then stayed in Guangdong for a period of time, only to see what is called boiled soup. A period of time, only to see what is called soup, drank a few times in Guangdong people soup, soup fresh sweet, very moist, very suitable for health, how to stew bone soup is good to drink? Keep in mind that "2 do not put", bone broth is thick white and fresh, flavorful and no fishy taste.

On the soup, or Cantonese people are more powerful, from birds and animals to expensive herbs, can be bought, home piled with bottles and cans, something soup, nothing soup, happy soup, rain soup, soup everywhere, just for that mouthful of fresh, generally eat meat is very little, mainly to soup, unknowingly, you will be into this life, I have a fascination with the bone soup, I specifically Learned a period of time, bone soup want to drink well, to pay attention to a few problems, see what you do right?

1, before making soup, first to figure out, in the end, is to drink soup, or eat meat, if the soup is mainly, then be sure to buy a large bone with bone marrow, slow stewing over low heat, the bones will be incorporated into the soup, so that the bone soup will be soup white flavor thick, especially nutritious.

2, "2 put", the first onion and ginger must be something to put, to fishy and fragrant, the second is salt, pro off the fire, taste and then put, in addition to other seasonings do not need to add.

3, "3 do not put", the first peppercorns do not put, peppercorn flavor will cover the fresh taste of the soup, the second cooking oil do not put, some people stew soup before the habit of putting a little oil to fry a frying, so that too much fat, no fresh flavor, the third cooking oil do not put, some people stew soup before the habit of putting a little oil to fry a frying, so that too much fat. There is no such thing as freshness, the third do not put anise , anise also belongs to the big material, the flavor is too fragrant, will cover the bone flavor, everyone's practice is different, if you see the ingredient list has anise, cumin, vinegar, soy sauce, sugar, anise, cumin, pepper, sesame seeds a kind of seasoning, this soup is not even appetizing to speak of, and may be the taste of each person is different.

Ingredients: pork bones, green onions, ginger and garlic, scallions (cilantro)

Seasoning: salt

1, ready to 2 big bones, chopped into two sections, if you are not good at home, you can let the vendors to help, a ginger slices, a scallion cut section, all ready.

2, prepare a casserole, the first step is to blanch first, to remove the fishy flavor of the pork bone, the correct practice should be cool water in the pot, put onions and ginger, cooking wine, open the large fire heating.

3, as the temperature rises, pig bone blood stains, impurities, fat oil, will be slowly released, this layer of foam must be skimmed off, because it is very dirty, dirty, no good for human health, must remember to skim out.

4, high heat boiling 2-3 minutes can be, although only two big bone, but the foam is unusually much, looking really diaphragmatic, contains blood, bacteria, fat, fat, actually have a small half pot.

5, take the casserole to the water pipe, onion and ginger fished out and thrown away, the big bones rinsed, foam will affect the freshness of the soup, try to rinse a few times.

6, re-add water, put onion and ginger, water to add enough at once, the middle can not be a second addition of water, after the fire boiled, turn into a civilian fire, with the smallest fire, continue to stew for an hour.

7, and so the time is up, it really is soup white flavor, did not add anything else, this time you can add some salt seasoning, according to their own favorite flavor is good, rather less than more.

8, out of the pot you can put some scallions, or parsley, garnish, the soup is delicious, the entrance is not greasy, original flavor, nutrition is very comprehensive, stewed big bone soup, but also have to use this most primitive method.

1, big bone blanching, the correct practice should be cool water in the pot, boil over high heat for about 3 minutes, during the period of the foam skimming, and then rinse again.

2, the water should be enough to add a one-time, in the middle of the second can not add water, if there is no way, remember to add boiling water.

3, the whole stew, did not put other seasonings, including salt, such as the last taste and then put, a little bit enough.