1. There is a lot of blood in the big bone, and the big bone smells fishy, so the stewed big bone must smell fishy, so if the big bone soup tastes good, you must clean the big bone, soak it in cold water 1 hour, and add 2 spoonfuls of edible salt to remove the blood from the big bone. The big bone soup stewed in this way is delicious and has no fishy smell!

When stewing big bones, remember not to put salt too early. The stewed big bones are meaty, not tender and the soup is not delicious. The correct time to put salt is after the big bone stew 1 hour, put in the right amount of salt, and be sure to put less salt.

Stewed bone soup steps:

Prepare ingredients: big bones, cooking wine, lard, salt, red dates and medlar.

65438+ Big bones must be cooked in cold water. If you use boiled water, blood foam will solidify easily, and no matter how you cook it, it won't come out.

After the water in the pot is boiled, let's use a spoon to skim all the floating foam inside. Skim off the froth and cook for another 5 minutes. After 5 minutes, we take out the bones and have a cold water, which will make the meat firmer. Then, wash it with clear water, then take it out and put it in a basin to control the water for later use.

3. Heat the wok first, then put the lard we prepared into it and heat it until it melts. After the lard melts, we put the bones in and stir fry. This step is to make the bones more fragrant and whiter. Stir-fry for about two minutes until the surface is slightly yellow.

Then we pour the boiling water into the pot. We must stew bone soup with boiling water. Stewing boiled water with strong fire can stimulate the nutrition in bones and make the soup whiter, fresher and more fragrant. After adding boiling water, we cover the pot and simmer for 5 minutes. After 5 minutes, open it. Become particularly white. Let's put them in the casserole.

5, there is no need to add any seasoning here, so that it can maintain its original flavor, then cover it and simmer for an hour. After an hour, you can smell the full fragrance, then put some washed red dates and medlar, cover the pot and continue to stew 10 minutes. 10 minutes later, add a little salt to increase the bottom taste, and a delicious big bone soup is ready.