Stewed bones, fishy is very heavy, you can use cooking wine, big fire hot pot, blanch the bones fishy and blood; furthermore, in the soup can be put in the right amount of ginger, so that the soup fishy is basically removed. The following is the practice of bone winter melon soup:

Main Ingredients:

Pork bone 300g, winter melon 250g

Supplementary Ingredients:

Ginger moderate amount, salt moderate amount, 2 drops of white vinegar, 1 tablespoon of cooking wine

Steps:

1.raw materials are ready;

2.winter melon peeled and cut into squares, ginger cleaned and sliced;

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3. tube bone washed and spare;

4. soup pot poured into the appropriate amount of water, put the cut ginger, open a small fire, and so the tube head blanching directly after the hot water into the soup pot, so you can reduce the loss of protein;

5. another pot, tube bone into the pot, pour the cooking wine, do not cover the lid of the fire heat, blanch the fishy taste and blood;

6. blanch off the blood water Move the bone into the soup pot, pour 2 drops of white vinegar, large fire boil and then turn the smallest fire boil 80 minutes;

7. Guttural, the soup color gradually become white;

8. Here into the winter melon, and continue to boil until the winter melon breaks the birth of the about 15 minutes;

9. Drinking into the salt seasoning can be.

10. Finished product.

Tips

1, blanch off the blood before the bone soup, can make the soup color more milky white;

2, boiled bones, add a little vinegar, can make the bones in the calcium more good release;

3, soup boiled and then seasoned, the winter melon will not be sour.