Tubular bone soup, aromatic and nutritious, is a nourishing and nourishing delicacy. Cooking tube bone soup may seem simple, but to cook a pot of colorful and fragrant soup, you need to master certain skills and steps.

Ingredients

Beef bone 1000g

Pork bone 500g

Ginger 10 slices

Scallion 5 segments

Aromatic leaves 3 slices

Angle star anise 2

Pepper 10

Moderate amount of water

Steps

Blanching

Blanching

Fishy

Fresh bone bone soup is a good idea. p>

Fresh bones have a strong fishy flavor, so they need to be blanched before cooking. Put the bones in a pot of cold water and bring them to a boil over high heat, then skim off the froth and fish out the bones.

Sauté the bones

Pour a little oil into the pot and stir-fry the blanched bones until they change color. This step can remove the residual fishy flavor of the bones and make the soup more fragrant.

Add spices

After stir-frying the bones, add ginger, scallions, sesame leaves, star anise, peppercorns and other spices, and continue to stir-fry to bring out the flavor. These spices can add flavor to the soup and make the bone soup more rich and tasty.

Add water and boil

Add the right amount of water and bring to a boil over high heat. The amount of water should be enough to cover the bones. After boiling, turn to low heat and simmer for about 2-3 hours. During the stewing process, you can adjust the amount of water appropriately according to the consistency of the soup.

Skimming

During the simmering process, a layer of foam will rise on the soup, which needs to be skimmed off in time. The froth contains impurities and oils, and removing it will make the soup clearer.

Seasoning and cooking

Season with salt until the meat is crispy and the broth is milky white. The amount of salt should be according to personal taste, not too much. Serve the soup with chopped green onion or cilantro.

Secret Sharing

Choose fresh bones: Fresh bones have a higher rate of soup production and a fresher flavor.

Blanching thoroughly: blanching should be completely immersed in boiling water, boiling before fishing out, so as to effectively remove the fishy flavor.

Patient stewing: Stewing bone soup requires patience, the longer the time, the more mellow the soup.

Seasoning: It is important not to over-season the soup so as not to overshadow the freshness of the bones.

Matching vegetables: you can add radish, corn, tomatoes and other vegetables to the stew to increase the nutrition and taste of the soup.

A bowl of hot tube bone soup is not only delicious, but also nourishes the body. I hope that this detailed recipe for bone soup will help you cook your favorite soup, enjoy the food and also supplement the nutrition for your family.