"Add a few drops of vinegar when stewing pig bones, so that the soup is more calcium-enriched, not only the meat is fragrant, but also the taste of bone marrow is great. Other vegetables and soup with a little coriander are also delicious. Directly break the eggs to make an egg soup, and breakfast will be solved, which is very convenient; Or change the water when cooking, the taste will be more delicious. "

material

condiments

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Pig bone 1000g

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The water is about 2000 ml.

condiments

white vinegar

2 grams

Welsh onion

1 piece

energy

1 block

salt

1 spoon

The practice of big bone soup

1.

Let them break them when you buy them, blanch the washed big bones in the pot and rinse them again. Put more water in the pot than the bones, and add a little more. Don't add water in the middle, it will affect the perm color. Pat the ginger, cut the onion into sections, add a few drops of white vinegar and salt, and simmer for about 3-4 hours after the fire boils. I use the stew mode of induction cooker, so don't worry. Just turn it off then.

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2.

Stewed for three and a half hours today, the color of the soup is beautiful, milky white.

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3.

At noon, I added a tomato, a few Chinese cabbages, mushrooms, a few vermicelli, and only a little salt. It's really delicious. Off-topic, I like to use stainless steel tableware, and I like to use it directly on the stove, resulting in a dark brown substance on the surface, which can't be washed off no matter how I clean it. Some parents know how to remove it. Can you teach me?

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Finished drawing of bone soup

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Cooking tips

Off-topic, I like to use stainless steel tableware, and I like to use it directly on the cooker, resulting in a dark brown substance on the surface, which can't be washed off no matter how I clean it. If anyone knows how to remove it, can you teach me?