Ingredients: big bone (tubular bone or big bone) 1000g? 50 grams of leek, seven or eight slices of ginger, white vinegar, a little medlar and a proper amount of cooking wine.

Exercise:

1. Wash the big bones (buy them and ask the boss to chop them up, otherwise you can only stare blankly when you go home), put three pieces of ginger and a little cooking wine in the pot with cold water to cover the fire, open the lid and cook for another two minutes to boil all the blood.

2. Turn off the fire, remove the bones and wash the blood foam with flowing warm water.

3. Rinse them all and put them in the pot. Put three or four slices of ginger, tie it with a handful of shallots, and put it in clean water to remove bones.

4. Cover the lid and press the soup button to cook for 3 hours. When boiling in the middle, drop a few drops of white vinegar to keep the calcium in the bones and continue cooking.

5. Take out the onion knots and ginger slices 20 minutes before taking out the pot, add a dozen medlars, add two or three teaspoons of salt (the salt is separated here), and then simmer for 20 minutes.

skill

If it takes too long, it only takes one and a half hours to stew bone soup in casserole. I like to drink thick bone soup, adding a little white vinegar in the middle is afraid of losing calcium in the boiling process, so adding white vinegar can keep the calcium in the soup.