Step 1: Boil a pot of water first, put in the stick bone, blanch for a few minutes, cook the blood in the bone, fish out the bone, pour out the water. Step 2: Add cold water to the pressure cooker, put in the old ginger slices, then put in the blanched stick bones, put some pepper and very importantly add a few drops of white vinegar.　　PS: 1, with cold water stew soup, cold water to be sure to add enough, cold water can make the meat outer layer of protein will not immediately solidify, the inner and outer layer of protein can be fully dissolved into the soup, so that the taste of the soup is more delicious.　　2, when stewing bone broth, add a few drops of white vinegar, because vinegar can make the bones of calcium, phosphorus dissolved into the soup, and do not add salt too early, because salt can make the meat containing water quickly run out, will accelerate the protein coagulation, affecting the flavor of the soup.　　3, with the pressure cooker stew bone soup, I each point of view, so that more oil, soup thicker, whiter, more fresh, and stew bone soup is not easy to time too long, long cooking will destroy the protein in the bones.　　Step 3: Stir evenly with a spoon in a clockwise direction, cover the pot with a lid, cook over high heat, when the pressure cooker out of gas, first cook over high heat for three minutes, and then change to a small fire stew for 30 minutes, smothered to the pressure cooker is not out of gas, and then open the lid.　　Step 4: Bone broth has a lot of oil on top, you can use a small bowl to contain the oil floating on the surface of the soup, next time to cook vegetables to be used.　　Step 5: the pot of soup divided into 2-3 plastic box loaded, and then put into the freezer in the refrigerator to put, eat when you take out a box of thawing, boiling, into the vegetables to cook on the line, in the soup only need to add a little salt, it is fresh and nutritious, and cook out of the vegetables will not lose vitamins.

Big bone soup home practice two

1, clean bones.　　2, after the water boils, put the bones in the blanch, and so changed color, fish out and put in cold water, and then wash. (The purpose of blanching is to remove the blood, and then put into cold water is the purpose of the outer surface layer of fat condensation).　　3, put water in the casserole (to be put enough at a time), put the cleaned bones into it, first with a small fire, and then with a large fire until it boils. (The purpose of the first small fire is a preheating process of the casserole).　　4, when the water boils, skim off the foam, put ginger, scallions and cooking wine.　　5, such as foam skimming almost after, turn to low heat stew 2-3 hours. On the way you can put a little vinegar, so that the nutrients in the bones can be dissolved.　　6, put salt before leaving the pot.

Tips for cooking delicious bone broth

1, add a small spoon of vinegar when cooking bone broth, can make the bones of phosphorus, calcium dissolved in the soup, and can preserve the soup vitamins.　　2, never add cold water halfway through the cooking process, so as not to cause a sudden drop in the temperature of the soup leading to the rapid coagulation and denaturation of proteins and fats, affecting the nutrition and flavor.　　3, it is best to cook with cold water. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, the outer protein layer of the meat will immediately coagulate, so that the inner and outer protein can not be fully dissolved into the soup; in addition, do not put salt too early, salt will make the meat containing water quickly run out, but also accelerate the protein coagulation, affecting the soup's freshness; green onions, ginger and wine and other condiments should not be put too much, the appropriate amount is good, otherwise it will affect the soup itself Fresh flavor.　　4, if you think the bone soup is too greasy to drink, you can add some seaweed or winter melon, radish, will not be greasy. You can also put a small amount of seaweed on the fire roasted, and then sprinkled into the soup, can also remove the grease.　　5, in the process of cooking soup should pay attention to skim the floating powder, floating oil on the surface of the soup, otherwise the final soup will be very ugly.　　6, and, in order to soup clear, not cloudy, must be burned with a slight fire, so that the soup only open, not rolling. Because the big roll open, will make the soup protein molecules condensed into many white particles, the soup is naturally turbid.