In winter, we always want to eat some hot meals. Many people like to eat hot pot. Every bite is hot and very good. Generally, people like to eat hot pot outside. Many people like to order it. At the bottom of the bone soup pot, looking at the white bottom of the pot, I want to drink a bowl before rinsing the vegetables. I used to do this often, and it is really delicious, but later I heard some friends say that the bone soup in hot pot restaurants is not good. It must be cooked with big bones, and there may be something fishy about it. If you want to drink it, you might as well make it yourself.

Although I don’t know if it’s true, I still feel more at ease when I make it myself and feed my family with peace of mind. Speaking of stewing bone soup, I couldn't make it well at first. The soup was not white and had a fishy smell. It was really ugly and tasteless. I don't know how to make it?

If you want to make delicious bone soup, you need to understand two problems. One is how to make the soup white? Another question is how to make the soup smell-free?

Tip 1: Handling bones

There is a lot of blood in the bones. Simply cleaning them will not clean them at all. Friends who have come into contact with large bones know that they need to be chopped into pieces. The bone seams of bones are filled with blood, and the source of the fishy smell is blood. So if you want to stew delicious bone soup, removing the blood and water is the most important thing, otherwise the fishy smell will be strong.

First clean the surface of the bones briefly, then put the bones into water and soak them for a long time. Change the water frequently during the soaking to let the blood and water drain out. After this operation, the blood and water will be reduced by half, and the soaking time will be at least two hours. , the time is too short and the effect is not good.

After the bones are soaked, they need to be blanched. This is to further remove the fishy smell and ensure that no blood leaks out when the bones are stewed, so the blanching step is also essential.

Be careful when blanching. You must put cold water into the pot, add a few slices of ginger, a few green onions, and an appropriate amount of cooking wine. After boiling over high heat, slowly skim off the gray foam and remove it. After it is clean, cook for two more minutes, take out the bones and wash them in water. This way the big bones will be very clean, and you will not be afraid of the fishy smell of the soup or affecting the color of the soup.

When blanching, remember the key points: put cold water in the pot, add ginger, green onion segments, and cooking wine, so that the blanching effect will be better.

Tip 2: Do not add two ingredients when stewing

The big bones have been processed very cleanly. When stewing next, there is no need to use cooking wine. If you use cooking wine, the taste of the soup will become very bad. I have tried it before, and there is a big difference between using cooking wine and not using cooking wine. It tastes better without cooking wine, but with cooking wine, the taste is a bit weird and kind of weird. It tastes bad, so I recommend not adding cooking wine.

When stewing big bones, it is recommended not to add Sichuan peppercorns. It is said that pigs do not need peppercorns, which means that when stewing pork, do not add Sichuan peppercorns. This is passed down from the older generation, and there is a certain truth. The flavor is too strong. When stewing large bones, it will suppress the deliciousness of the bone soup and become unpalatable, so it is not recommended to add Sichuan peppercorns.

Tip 3: Control the heat when stewing

In the past, people only had one pot no matter what kind of food they cooked. Although it was relatively simple, the stewed soup was delicious. But now we There are many choices, but the stewed soup sometimes tastes good while others taste bad. Stewing bone soup requires a long period of simmering before the soup becomes very thick and white. It is recommended to use a casserole over medium-high heat and simmer evenly for at least two hours.

In addition, when stewing, you must add enough water, because it is best not to add water in the middle. If you add water, it will destroy the deliciousness of the soup, it will not be thick and white, and it will take a long time to simmer. , if there is less water, it will easily burn out, so you need more and enough water.