making ingredients of big bone soup: big bone, ginger slices, oil, water and salt

making steps

1. Hello, everyone. Let's share the practice of big bone soup today. The soup made in this way is delicious, and the soup is very thick and white, with no loss of nutrition. Let's take a look at the making process! Prepare a proper amount of big bones, because the pot at home is smaller, so let the butcher chop the bones from the middle when buying them. Add a proper amount of water to the pot. Don't heat the water at this time. The blood in the bone will solidify when it meets hot water, and it will not come out well. Have some cooking wine, cooking wine can remove fishy smell, and open a big fire to burn it.

2. After the water boils, there is a layer of floating foam on it, which looks dirty. At this time, boil the pot for 2 minutes, so that all the blood and dirty things in the bones will run out. When you make a big bone, you must blanch it, so that the soup will be delicious. After 2 minutes, turn off the fire, fish out the bones, wash the big bones with running water, and clean the floating foam on them.

3. Pour some oil into the pot, just a little oil, put 2 pieces of ginger, put the cleaned big bones into the pot, stir-fry the big bones for about 2 minutes, and stir-fry until the surface is slightly yellow. At this time, pour hot water into the pot. When stewing meat, be sure to heat the water. Cold water will make the meat firm, and increase the stewing time. After the pot is boiled, stew for 5 minutes.

After 4 or 5 minutes, the soup is milky white, and there will be less floating foam on it. Scoop out the floating foam with a spoon. Only the fire can make a thick white soup, and turn off the fire after the foam is skimmed.

5. Prepare a casserole, first put the big bones in it, then pour the soup in it. If there is little soup in the casserole, add some hot water to fill it up. At this time, you must heat the water, not add cold water. When stewing chicken soup and ribs soup, many people like to add onions. After adding onions, the stewed soup will smell like dead onions, which will cover the delicate flavor of the soup, so don't add onions. Cover and simmer for an hour after the water boils. If you don't have a casserole at home, you can use a wok for cooking, and stew for one and a half hours. If you have a pressure cooker, you can use a pressure cooker for 3 minutes, but be careful to choose a casserole for stewing soup.

6. Add salt after one hour. The amount of salt should be added according to the amount of water you add, and the salt must be added last. When stewing soup, some people like to add anise, fragrant leaves and other aniseed, so the taste of the stewed aniseed will cover the umami taste of the soup. Therefore, there is no need to add ingredients when stewing soup. After adding salt, stew for 5 minutes. After 5 minutes, the bone soup will be cooked, so that the soup is original, milky, nutritious and delicious. The nutrition of bone soup is very good. Those who have old people and children at home must cook soup more. Those who like to cook soup can try this method.