the method of bone soup

steps

raw materials: 5g of fan bone, 1g of straight bone, 5g of tail spine, 5g of broken bone, 1 small knot of onion, 1 small piece of ginger, 5g of wine and 5kg of clear water. Step 1: put the bones in warm water, and wash the bones one by one with a rag, especially the blood foam and impurities in the joints of the bones. Step 2: chop the straight bones, split them into two pieces, put them in a pot, add onions and ginger, and then add cold water, preferably enough at one time. Step 3: boil them with high fire, and skim off the floating foam (depending on the meat quality, it may take 1. Step 4: 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 about 5K wine. Step 5: From the point of view of nutrition acquisition, vinegar can be added appropriately after the water is boiled, because vinegar can dissolve phosphorus and calcium in bones into the 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. Step 6: stew for 2-3 hours and then take out the soup, that is, complete the soup! 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 dark, and the soup is delicious and fat nutrition is exhausted.

Other bone soup pictures (18 photos). Color: the soup is clear and oily.

Precautions when stewing bone soup

When stewing bone soup (or fish soup), it is best to use 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. In addition, 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.