Boil bone soup

5g of fan bone, 1g of straight bone, 5g of tail spine, 5g of broken bone, 1 small knot of onion, 1 small piece of ginger, 5g of yellow wine and 5kg of clear water.

≮ Food practice ≯

1. Wash the fan bones, straight bones, tail spine and broken bones, then put them in a boiling pot and turn to low heat for 1 minutes.

2. Take out the bones, put them in warm water, and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones.

3. Then chop off the straight bone, split two pieces, drain the bone marrow, put it in a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil it with strong fire, skim the floating foam again, and simmer for 3 hours to get the soup.

4. Generally, pork bone soup can be used continuously. It can be cooked for 9-1 hours at home, and can be used for 2-3 times until the fan bones are crisp, the bone color is gray, and the soup is delicious and the fat nutrition is exhausted. Color: the soup is clear and oily.

Adding a spoonful of vinegar to the bone soup can dissolve the phosphorus and calcium in the bone and preserve the vitamins in the soup.

Never add cold water in the middle of cooking, so as to avoid the sudden drop in the temperature of the soup, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.

and it's best to cook in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer protein can not be fully dissolved into the soup; In addition, don't put salt too early, salt will make the water contained in the meat run out quickly, and it will also accelerate the solidification of protein and affect the umami taste of the soup; Don't put too many condiments such as onion, ginger and wine, just the right amount, otherwise it will affect the umami flavor of the soup itself.

If you think bone soup is too greasy to drink like this, you can add some kelp or melon and radish, so it won't get tired. You can also roast a small amount of laver on the fire, and then sprinkle it into the soup, which can also remove greasy.

In the process of cooking soup, you should pay attention to skim off the floating powder and oil on the soup surface, otherwise the soup will be ugly in the end.

also, if the soup is clear and not turbid, it must be simmered to make the soup only boil and not boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid.