When choosing pig bones, you need to choose fresh ones with little blood accumulation. You can ask the manager of the meat stall to break the pig bone right in the middle, so you don't have to drain the bone water. After going home, soak in cold water for about half an hour to bleed, take it down, put water in the pot, add a small amount of rice wine to pork bone and ginger slices, boil it to remove blood foam, take out cold water and clean it, and prepare soup in advance. Add water to the pot, the water can be a little more, because it will volatilize all the time, put it in a tube to boil, and change to slow fire. Pay attention. It will be done in an hour. This is the seasoning, put in your favorite food. A small amount of white pepper can be added to the bone soup to remove the fishy smell and smell.

Pig bones and fan bones, if you can get another tube of bones, remember the ironing process. Put mountain spring water in the bone washing pot and pour the bones into the water, and it must be cold water. Don't let it boil again. If it is boiled or boiled, the flavor of pork will not disappear, but will continue to intensify. Meanwhile, you can put some ginger in the pot. After drinking water, put the bones in the saucepan. At this time, it is best to boil water or boiled water, and never use cold water, otherwise the taste will not be so good. Finally, put some ginger slices and some salt. This salt can be used to cook soup. I want to make it taste better, so I put a little first, not too much. After boiling, simmer for 20 minutes, then simmer for 30 minutes, and you can stew for a while.

Draw water. Wash the bones, soak them in boiling water for 5 minutes, boil out blood stains and oil stains, then take them down and throw away the water. Blood is the key medium of fishy smell, and the fishy smell will fade or fade after blood bubbles boil. Besides, it helps the soup to be white and delicious. Add ginger or wine, vinegar or Poria to cook. Seasonings such as ginger, wine or vinegar can remove fishy smell. Put some in bone soup, which can not only remove the fishy smell, but also improve the taste. Skim off the foam.

In the process of cooking, white foam will be formed. We should skim off the foam completely, so that the soup will have a fishy smell, no impurities and taste better! Add two ounces of salad oil, three ounces of cooked lard, sprinkle with a little salt, pour in the bone and stir-fry (slow fire) until the bone of the tube is thorough, add ginger slices, sprinkle with a little rice wine and stir-fry for a while, and then add appropriate amount of cold water. Pour into the pressure cooker, and then add the lotus root. Press up and down for eight minutes and stew for five minutes. Pour all the lotus root sparerib soup into the casserole and simmer for half an hour. Add salt, chicken essence, monosodium glutamate and sprinkle with coriander.