Food sharing-the practice of big bone soup
Ingredients: big bone
Ingredients: ginger and medlar salt
-Start making-
Step 1: Prepare a proper amount of big bone and soak it in clean water for 3 minutes, so that the blood in the bone and meat can be soaked out. Because the big stick bone was originally fishy, the bone was treated in this way to effectively remove the fishy smell.
Step 2: Cook the big stick bone in cold water. Remember to cook it in cold water, add a proper amount of ginger slices and cooking wine to remove the fishy smell, bring the water to a boil over high heat, skim off the floating foam on the surface with a spoon after the water boils, and then continue cooking for 5 minutes to completely force out the dirty things.
step 3: blanch the bones and clean them with clear water. Pour oil into the pot (lard is the best, and the color boiled with lard is whiter. ), the oil temperature is 7% hot and enters the big bar bone.
Step 4: Turn on a big fire and flatten the bones into golden yellow. Be sure to flatten the bones to make them warm. This step is very important. After the bone is hot, pour boiling water (cold water is not allowed), and the amount of water should be a little more, because it takes a long time to boil bone soup.
Step 5: After the water is boiled by fire, skim the floating foam on the surface with a spoon.
Step 6: Pour the big bone and soup into the casserole and stew. Simmer for 9 minutes.
Step 7: When the time is up, sprinkle a little chopped green onion and add some salt.
Add a proper amount of Lycium barbarum to increase the color, and a delicious and nutritious bone soup will be ready.
technical summary:
1. Don't hurry to blanch the bone soup before you buy it home. Soak it first, which can remove the fishy smell and soak the dirty things in the bones and meat.
2. Personally, I think it's good to add a proper amount of ginger slices and cooking wine when blanching. Other ingredients are easy to spoil the taste, so I didn't put them in, which kept the soup fresh to the greatest extent.