Preparation of ingredients: two or three pork bones, green onions, ginger in moderation, cooking wine, salt in moderation.
Optional ingredients for soup: peppercorns, trinitrotoluene, licorice, cumin, pericarp, cinnamon, grasshopper, cloves, ginger, scallions, butter, raw scallions, black edamame, yellow edamame, beef, beef hind leg bone, carrots, white carrots, onions, tomatoes and so on.
Broth simmering time: stew soup should not be too long and in about 2 hours can be. Otherwise, it is easy to cause protein deterioration, stew material selection of organic meat and vegetables for the best.
Note:
1, warm up the soup, be sure to use a small fire, fire is soup is not clear, just so, is not enough, wait until the stew is ready, to the soup to be urinated, and then filtered through the impurities with a cloth, cooled down, scrape off the top layer of frozen oil, and then the soup to re-boil.
2, soup to choose the delicate texture of the casserole is appropriate, but poor quality casserole enamel contains a small amount of lead, cooking acidic food is easy to dissolve out, harmful to health. The ceramic pot with white inner wall is very good to use.
The practice of pork bone soup
1, pig bone washed dry water cold water in the pot, cook to boiling foam off the fire, pour the pot of water, and then wash the pig bone with warm water
2, wash the pot re-injected into the water, put into the water after the wash after the bone, add two or three slices of ginger, a green onion knots and a moderate amount of wine, water should be added to enough, higher than the bone of the pig bone 4 to 5 centimeters, because of the process of boiling water will evaporate into the water. The process of water will evaporate less
3, large fire boil, change the medium-low fire to maintain a slightly boiling state of cook ah cook, during which if there is foam can be skimmed
4, simmering to the broth to see less soup color white, pork bone rotten can add salt to seasoning turn off the fire
5, with the strainer filter off the onion and ginger broken bones
6, into the preservation box, cool and put in the refrigerator, refrigerated for two or three days, frozen within a week or two to eat for
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