After buying the bones, rinse them with clear water, then blanch them in boiling water to remove the blood residue. Next, rinse with clear water, put cold water, pour a small amount of yellow wine and bring to a boil. At this time, you can put in the thumb-sized ginger, and the ginger should be scattered. Burn for about 5 minutes, turn down the heat and suffocate for about 1 hour, and it will rot. Now you can season with salt. When eating, you can add a small amount of monosodium glutamate and pepper, and then sprinkle with a little coriander, which is delicious.

Method of gourmet bone soup

1. Wash the fan bones, straight bones, tail spine and broken bones, then put them into a boiling water pot to boil, and then 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, the soup is delicious and the fat nutrition is exhausted. Color: the soup is clear and oily.

big bones, of course, should be pig bones, the one with big two ends and small middle, not flat sides, which has no bone marrow. Then, if you want to be careful not to choose too much meat, because you don't eat meat. It's probably enough for one person to buy a 4 heel.

calorie of ingredients: 246.5 (calories)

ingredient: big bone 8g

method/step

break the bone with the back of a knife, because it is difficult to break it when it is cooked.

stir-fry with boiling water, and remember that the bones should be upside down, or the bone marrow will run away, and filter out the clear soup for later use.

saute the pan with onion, ginger and garlic, and then add the flower horn and aniseed, so that it is fried for a special fragrance.

after the fragrance comes out, put it into the clear soup, then put the bones in order with the big head down. After boiling, simmer with small fire, add some salt and adjust your mouth. If there is a pressure cooker, it will be better, save fire and time. . .