Pressure cookers just steam food quickly. However, nutrition has not been fully exerted.

500g fan bone, straight bone 1 000g, tail spine 500g, broken bone 500g, shallot knot 1 piece, ginger1piece, 50g yellow rice wine and 5kg clear water.

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.

It is hard to avoid cold in winter, and many people have the habit of drinking bone soup. They think that the longer they cook the soup, the more delicious it tastes and the more nutritious it is. In fact, this view is wrong

In fact, no matter how high the temperature is, the calcium in bones can't be dissolved, because the calcium contained in animal bones is not easy to decompose, and cooking for a long time will destroy the protein in bones. Therefore, the time for cooking bone soup should not be too long.

The method recommended by nutrition experts is: before stewing soup, break the cleaned bones, then add cold water, add enough cold water at one time, and heat slowly. After the water is boiled, add some vinegar, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup; In addition, the stewing utensil recommended by experts is pressure cooker, because it won't take too long to cook soup in pressure cooker, and the nutrients such as vitamins in soup won't be lost too much, and the trace elements contained in bone marrow are also easily absorbed by people.

Old people and children should not drink bone soup often. Because the meat left on the bones is high in fat, and the boiled soup is also high in fat, it is advisable for the elderly and children to drink less bone soup.