Buy thick and big bones, because the bones are too small, the capacity of bone marrow inside will be relatively small, and bone marrow is the essence of tube bones. Too little bone marrow will make the nutrition and taste much worse, so this is very important. The addition of proper amount of sugar can make all kinds of flavors in dishes more rounded and unobtrusive. Many chefs add a little sugar when cooking, not to make it sweet, but to "polish" the taste of dishes. Sauce big bones, put oil in a pan, turn the oil to low heat when it is hot, add a few crystal sugar, stir-fry the crystal sugar until it is brown, then add the cooked big bones, stir-fry evenly so that the big bones are covered with a layer of sugar, add the prepared sauce, and turn to low heat for two and a half hours after the fire is boiled.

Sauce bones have many health-preserving effects. Its protein content is higher than that of milk powder, in which iron and sodium are much higher than that of fresh meat, and the content of calcium is far beyond that of other foods. If it takes too long, it only takes one and a half hours to change the casserole to stew bone soup. I like to drink thick bone soup, and adding a little white vinegar in the middle is afraid of losing calcium in the boiling process, so adding white vinegar can keep the calcium in the soup. Braised big bones with lotus root sauce. Thick sauce flavor, big bone meat is especially delicious when it is torn, and lotus root tastes the same as the halogen lotus root sold outside. This dish is not only suitable for dinner, but also especially suitable for wine.

Stew sauerkraut with big bones, put sauerkraut into bone soup, stew together for 20 minutes, sprinkle appropriate amount of salt and continue stewing for 10 minutes. Such a delicious stewed big bone with sauerkraut is ready. According to the weight of bone, add some fragrant leaves, cinnamon fennel (wrapped in gauze), and add a proper amount of soy sauce and ginger slices, so that the taste is another flavor. The remaining bone soup can also be used to cook cabbage. The cabbage cooked with bone soup is mixed with water and tastes like hot pot.

Boil the water for 10 minutes, and then put it into the sea. I like to stew the kelp, so I put it early; Add a little old vinegar. Turn to medium heat for 20 minutes, then turn to low heat until the bones are crisp and rotten, and finally add salt to taste.