The common practice of big bone soup;
Step 1: Boil a pot of water, put the bonzi bone in it, blanch for a few minutes, boil the blood in the bone, take the bone out, and pour out the water.
Step 2: Add cold water to the pressure cooker, add old ginger slices, blanched bonzi bones, add some pepper, and most importantly, add a few drops of white vinegar.
Step 3: stir evenly with a spoon clockwise, cover the lid and cook over high heat. After the pressure cooker is exhausted, boil it with high fire for three minutes, then simmer it with low fire for 30 minutes, and then open the lid when the pressure cooker is stuffy.
Step 4: There is a lot of oil on the bone soup. You can put the oil floating on the noodle soup in a small bowl to cook next time.
Step 5: put the soup in the pot in 2-3 fresh-keeping boxes, and then put it in the freezer of the refrigerator. When eating, take out a box, thaw it, cook it, and add vegetables to cook it. Just add some salt to the soup, it is delicious and nutritious, and the cooked food will not lose vitamins.