How to boil bone broth?
1. Soak the bones
After buying the bones, wash them with warm water, because the grease cannot be washed away in cold water. Then soak it in water, the water will turn red, then change the water. After changing it twice, the color of the water is very light.
2. There is also something special about blanching and cleaning
Many people will say that there is nothing special about blanching, let alone cleaning. According to experience, meat can be blanched in hot water, but bones, beef, ducks, offal and other bloody items should be boiled in cold water. Add a few slices of ginger and a few peppercorns, boil them together and rinse (warm water Cleaning), add cold water directly, the dirt will still adhere to the bones and cannot be washed off.
3. Make soup
Add a few slices of ginger, 1 chive knot, and 2 teaspoons of white vinegar to the bone soup.
4. Skimming
The soup must be completely skimmed, that is, the blood foam must be completely skimmed off. Only if it is meat soup, chicken, duck, and fish, the soup will be clean and clear if the blood foam is skimmed off. If you just throw the ingredients in and forget about it. The blood foam in the soup is still in the soup, so the taste of the soup must be much worse than that of the soup with the blood foam removed.
5. Time
Some people say that bone broth loses its nutrients after one and a half hours. This has no scientific basis. Generally, the soup is simmered for 2-3 hours, and the soup is rich and milky white. It's super delicious when used to make boiled noodles or fish noodles. Just throwing in some ingredients can make a bowl of delicious food.
It is worth mentioning that the water should be added at one time. When skimming, part of the water will be skimmed off, about 1 bowl. Then, although the soup needs to be cooked on low heat, it must also be slightly boiling. The induction cooker has a 900-watt capacity. . The inner ring of the gas stove is the hottest. If you want to make white bone soup, it is best not to use a purple clay pot or an electric stew pot.