Bones: Use a stick bone and two fan bones as ingredients: two corns, two or three carrots and four slices of ginger. Practice: Boil the bones in a pot of boiling water for a few minutes, pick them up and put them in a soup pot with seven parts of water, then put the ingredients and bones in the soup pot for 2-3 hours, and add a proper amount of salt before drinking. This is the most common old fire soup in Guangdong. Give it a try! But you don't know how to drink your bone soup. There is a special bone soup. Ingredients: 3-5, ingredients: 3-5 leaves and stems of pickled head vegetables, one of which is divided into two parts. Boil it in boiling water for a few minutes, then put it in a pot and add water. It is enough to submerge the bone a little. First, burn for about 20 hours with high fire, then cook for about 30 minutes with low fire, and cut the leaves and stems of the first dish into small particles.
Bone soup is nutritious and delicious, mainly because protein (containing various amino acids) and fat in bones are dissolved in the soup. To make the boiled bone soup delicious and nutritious, firstly, the bone should be put into a cold water pot, gradually heated and boiled, and then simmered slowly to loosen the bone tissue and gradually depolymerize and dissolve the protein and fat in the bone. Secondly, in the process of boiling bone soup, don't add cold water halfway, otherwise the soup temperature will suddenly drop, which will lead to the rapid solidification and denaturation of protein in the bone, shrink into a ball and no longer disaggregate, and the gap on the surface of the bone will also shrink, resulting in tight bone tissue and reduced protein in bone marrow, which will not only affect the nutritional components of the soup, but also affect the freshness of the soup.