The bone soup is made by selecting the bones, frying them in hot oil, washing off the foam, boiling them in high temperature and cold water, and then adding salt. This will make them white and fragrant.

1. Choose bones

You can choose soup bones (that is, leg bones) or keels (that is, the parts near the spine).

2. Stir-fry in hot oil

It is best to stir-fry large-bone meat in hot oil in advance. Generally, stir-fry green onion and ginger first, then add the ribs and stir-fry until fragrant. You can also boil the fish soup until it becomes fragrant. , the milky white soup is a perfect combination of water and oil.

3. Wash off the scum

Before making the big bone soup, boil the big bones in water to wash away the scum. If the scum in the soup is not removed, It will affect the final soup color, making the final soup appear white.

4. High temperature

If you want the soup to be boiled, you must maintain a high temperature in the pot. Avoid always opening the lid to look at the pot to allow the heat to escape. Don't worry about the water in the pot boiling dry and keep adding water. If you really want to add it, boil the water and add it. Do not add cold water directly. If you feel that the fire is too high, you would rather change it to medium heat instead of constantly adding water.

5. Cook in cold water

It is best to cook in cold water. If hot water is poured into the pot at the beginning and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved into the soup.

6. Add salt later

In addition, do not add salt too early. Salt will cause the water contained in the meat to escape quickly, and will also accelerate the coagulation of protein and affect the taste of the soup. Umami; don’t add too much condiments such as onions, ginger and wine, just the right amount, otherwise it will affect the umami flavor of the soup itself.