2, put the water blanch for 3 minutes, fish out and rinse.

3, pressure cooker put the right amount of water, put down the bones.

4, add ginger, green onions, sesame leaves, vinegar, cooking wine, large fire boil, small fire 40 minutes.

5, skim the floating oil, add salt, chicken essence.

6, add green onion can be

With the ability to strengthen the waist and knees, benefit the strength, make up for the weakness, the effect of strong muscles and bones.

Ingredients Editor

Scallion knot 1 small tie, ginger 1 small piece, 50 grams of wine, 5 kilograms of water.

Practice Editor

First step:Put the bones into warm water, use a rag to wash the bones root by root fresh, especially the blood in the bone crevices

Specialty Pork Bone Soup Collection

Specialty Pork Bone Soup Collection (18 pictures)

Foam, impurities, should be wiped off the cleaning.

The second step: the straight through the bone split, split two pieces, into the pot, add onion, ginger, and then into the cold water, cold water is best to add enough at once.

Step 3: Boil with high heat, skim off the floating foam (according to the quality of the meat, you may have to skim 1-2 times), turn to low heat and slowly increase the temperature to simmer.

Step 4: Skim off the foam (according to the meat, may have to skim 1-2 times), turn to low heat stew, and then pour into the rice wine appropriate amount of 50K or so.

Fan bone 500 grams, through the bone 1000 grams, 500 grams of tailbone, 500 grams of broken bone, onion knots 1 small tie

about bone soup miscellaneous picture

about bone soup miscellaneous picture (10 pictures)

, ginger 1 small piece, 50 grams of wine, 5 kilograms of water.

Steps Editor

First Step

Put the bones into warm water, use a rag to wash the bones root by root fresh, especially the blood foam in the bone crevice, impurities, should be wiped off the cleaning .

The second step

Split the bone into two pieces, put it into a pot, add green onion and ginger, and then put in cold water, the cold water is best to add enough at once.

Step 3

Burn with high heat, skim off the floating foam (depending on the quality of the meat, you may have to skim 1-2 times), turn to low heat and slowly increase the temperature to simmer.

Step 4

Skim off the froth (depending on the quality of the meat, you may have to skim 1-2 times), then turn down the heat to simmer, and pour in about 50 grams of wine.

Step 5

From the point of view of nutritional access to considerations, in the water after boiling can be added to the appropriate amount of vinegar, because vinegar can make the bones of the phosphorus

Bone broth

Bone broth (5)

, calcium dissolved into the soup; at the same time, do not prematurely put salt, because salt can make the meat contains water quickly run out, will speed up the protein coagulation, affecting the soup's freshness.

Sixth

Sixth step

Stew to 2-3 hours out of the soup, to the fan bone has been crispy, the bone color is grayish dark, soup fresh taste, fat nutrition has been exhausted until. Color: soup clear and bleaching oil.

Practice Editor

It is to put the bones in the pot with a small fire slowly stewing, and then add a variety of seasonings to supplement the seasoning can be. This bone broth takes longer to simmer, usually 3 to 4 hours to get out of the pot. In the stewing of bone broth, it is best to use cold water to start slowly stewing, so as to ensure that the protein content of the bones locked in the soup, in addition, you can also add the right amount of vinegar when the soup boiling, which will make the taste of bone broth better.