Stewed pork leg bones

Materials: pork leg bones, green onions, ginger

Preparation steps:

1. Buy large ones at the vegetable market For the bones, I asked the master to chop the bones directly. After I came back, I soaked them in tap water for a while. Firstly, they were clean, and secondly, some blood could be washed away. Put tap water in the pot, throw in three green onions, three large slices of ginger, a little cooking wine, and turn on the heat. After the water boils, a lot of blood foam will come out. Remove the large bones and rinse with tap water. Pour away the bloody water.

2. Take out a large casserole, add enough tap water, and put the big bones in it. Add three green onion segments and three ginger slices again (remember not to add cooking wine this time). Turn on the fire. When the water is boiling, there will still be some blood foam, just skim it off. After boiling for ten minutes, turn to low heat and keep it on low heat for one and a half to two hours. A pot of the simplest bone soup is just fine. If there is a lot of stewed soup, pour it out and add salt to taste when you are ready to eat.

Nutritional value:

Pork bones are a very nutritious food. In addition to protein, fat, and vitamins, pig bones also contain a large amount of calcium phosphate, collagen, and bone glue. Protein etc. It is more suitable for making soup. Eating meat while drinking soup is very delicious and has positive meaning for people. Pork bones can be used with many foods to make soup. The most common partners are corn, carrots, lotus roots, white radish, etc. Eating more can strengthen the body and supplement protein.