White broth is also called bone broth, the general home boiling method is as follows:

One: soak the bones

Bones bought back, to be washed with warm water, because the oil and grease can not be washed away in cold water. Then soak in water, the water will turn red, and then change the water. Change the water twice almost the color of the water is very light.

Two: blanching and cleaning

Bones class beef class, duck, offal and other blood heavier are cold water in the pot, add a few slices of ginger, a few peppercorns, together with boiling and cleaning - warm water cleaning.

Three: cooking soup

Bone broth with some star anise, a few slices of ginger, a scallion knot. 2 teaspoons of white vinegar.

Four: skimming

The soup must be beaten lack, that is, thoroughly skimming blood foam, as long as the meat soup, chicken, duck, fish and meat, blood foam skimming clean soup is clean and clear. Maintain the maximum fire boiling, spoon skimming at the edge of the pot where there is foam, skimming once and then skim again until skimming no dirty foam out.

Five: time

Generally 2-3 hours of soup, the soup is rich and creamy. It is more delicious to make bottom-boiled noodles or dial noodle fish. Just throw in some ingredients can achieve a bowl of delicious.

It is worth stating: the water should be added enough at one time, skimming the foam will skim off part of the water, about 1 bowl, and then the process of soup, although it should be a small fire, but also have to boil slightly, induction cooker 900 watts.

Expanded Information:

< p>Stock is a common auxiliary ingredient used in cooking, in the past, usually refers to chicken broth, after a long time of boiling, its broth is left behind, used in the cooking of other dishes, in the cooking process instead of water, added to the dishes or soups, the purpose is to enhance the freshness, so that the flavor is more intense.

Reference:

Baidu Encyclopedia-Gaotou