Gourmet practice
1. Wash the fan bones, straight bones, tail spines and broken bones, then put them in a boiling water pot and cook them on low heat 10 minute.
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 the straight bone, divide it into two parts, drain the bone marrow, put it into a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil it with high fire, skim the floating foam, and stew it with low fire for 3 hours to get the soup.
4. Generally, pig bone soup can be used continuously. It can be cooked at home for 9- 10 hour, and can be used for 2-3 times until the vermicelli bone is crisp, the bone color is gray, the soup is delicious, and the fat nutrition is exhausted. Color: The soup is clear and oily.