1. How to cook bone soup

Put the bones in warm water, and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones. Chop the straight bones, split them into two pieces, put them in a pot, add onions and ginger, and then add cold water, which is best to be filled at one time. Boil them with strong fire and skim off the floating foam (according to the meat quality) Skim off the floating foam (depending on the meat quality, it may take 1-2 times), then turn to low heat and stew, and then pour in the wine for about 5 k.

From the point of view of obtaining nutrition, vinegar can be added appropriately after water is boiled, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt can make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the delicious soup. Stew for 2-3 hours, and then the soup is served, that is, the soup is served! How about it? Generally, pork bone soup can be used continuously. It can be cooked for about 1-3 hours at home, and can be used twice 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.

2. Precautions for boiling soup

It is best to stew bone soup (or fish soup) with cold water. Because there is always a little meat on the bones, if hot water or boiled water is poured into the pot from the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, which makes the protein in the inner layer unable to be fully dissolved into the soup. Only by adding enough cold water and heating it slowly can protein be fully dissolved into the soup, and the taste of the soup is more delicious. Add a little vinegar after the water is boiled, so that the phosphorus and calcium in the bones are dissolved in the soup, so that the stewed soup is delicious and easy to be absorbed by the stomach. At the same time, don't put salt in the stew too early. Because salt can make the water contained in meat run out quickly, it will accelerate the solidification of protein and affect the umami taste of soup.