How to make bone soup thick, white and delicious without any fishy smell?

Growing up, I heard the older generation often say that drinking bone broth can replenish calcium.

So when we were young, our parents would often cook bone soup for us to drink.

In my impression, my mother's method of cooking bone soup is very simple, but the soup is thick, white and delicious, and I have to drink two or three bowls of it every time to feel satisfied.

The bone soup cooked by my mother is sometimes used to eat hot pot, cook noodles, make porridge, stew soup, etc.

I have tried to make big bone soup many times. I followed the techniques shared by many people, including adding vinegar, cooking wine, when to add salt, etc. However, the taste of the big bone soup is not satisfactory, or the color of the soup is not milky enough.

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Later, I asked my old mother again, and she woke me up with one sentence. We older generations don’t know how to use vinegar, cooking wine, etc. to make bone soup. You just need to remember: the thick soup needs to be boiled over high heat.

Just like stewing fish soup, fish soup can only be whitened by simmering it over high heat, and the same is true for bone soup.

What my mother said was unreasonable, so I simplified a lot of cooking steps based on her words, leaving the simplest method of making bone soup. The bone soup made in this way is thick, white and delicious, and tastes really delicious.

I sum it up as "2 don't put 2 tips".

Let’s take a look at my own summary of how to make big bone soup: Step 1: Cleaning and blanching are essential ①: Wash and soak the big bones I bought, I usually ask the pig dealer to cut them into pieces, and then wash them 2-

3 times, first clean the blood on the surface, then add water to cover the bones, and soak for about 30 minutes.

②: Benefits of blanching. When I was a kid, my family would raise pigs. There was no need to blanch the pigs raised at home, including large bones, ribs, etc. The cooked pork was very fragrant and had no odor at all.

The pork bought in the market now is all feed pigs, and the taste is much smellier than farm pigs. It usually needs to be blanched so that the big bones will not smell bad.

Put the big bones in a pot of cold water, add ginger, cooking wine, and scallions. After boiling, simmer over high heat for about 3-5 minutes. Constantly remove the foam on the surface.

In this way, the subsequent bone soup will be clearer, thicker and whiter.

Second: Avoid adding two kinds of seasonings ① When cooking bone soup is officially made with cooking wine, there is no need to add cooking wine.

First of all, we have soaked the big bones in blood water, and when blanching, we added cooking wine and ginger to remove the smell and smell.

When making bone soup, if you add cooking wine, the bone soup will taste strange and not delicious enough.

② Sichuan pepper The saying "Pigs don't have pepper, sheep don't expect" means: Don't add Sichuan peppercorns when cooking pork, because Sichuan peppercorns have a strong taste and will cover up the flavor of pork; so when making bone soup, remember not to add Sichuan peppercorns, otherwise

It will make the bone soup taste unpleasant and unpleasant.

Third: Water and high fire are critical ①: Point 1 - There should be enough water. Put the bone soup into the stew pot and add enough water. Because it takes a long time to boil the bone soup, the water vapor will evaporate during the cooking process.

The water will slowly drain away, so remember to add enough water.

If there is not enough water and the bone soup is not cooked yet, adding water halfway will destroy the nutrients of the bone soup and affect the delicious taste of the soup base.

②: Point 2 - When cooking thick soup over high heat, you must use medium-high heat, that is, the water in the pot must be kept at a high boil, so that the cooked bone soup will be thick and white.

Look, this time I simmered it on high heat for about 2 hours, and the soup base became very milky white.

The boiled bones can be picked up and stewed 1-2 times. Generally, the soup produced the second time will be thicker and whiter than the first time.

This is to share with you some tips on making bone soup.

It seems simple, but it is very practical and easy to understand. When stewed, the soup will be white and milky, especially delicious, without any taste at all.

Add rice, yam, eggs, carrots, wolfberries, etc. to the cooked bone soup, and simmer over low heat for 30 minutes until the rice is soft, glutinous, and sweet.

Look, it’s a pot of sweet, delicious and nutritious bone porridge. Both adults and children like it very much.

Thank you for reading. The above is what Qima Food brings to you. I hope it can be helpful to everyone.