I watched a food program on TV yesterday, and saw the big bone soup shared in the program. The soup was thick and white, and the bones were soft and rotten. I couldn't help drooling when I saw it. Early this morning, I went to the market to buy some big bones, and I am going to cook a pot of big bone soup. The big bone soup has very high nutritional value. Stewing big bones can dilute the nutrients such as protein, calcium and iron in the bones into the soup. Drinking soup often can supplement calcium for the human body and enhance our immunity, which is especially suitable for children and the elderly at home.

Big bones are bigger than ribs and contain less meat, which is especially suitable for making soup. The stewed bone soup is thick, white, fresh and tender, delicious and nutritious. The practice of big bone soup is very simple, but many people don't know how to stew it. The big bone soup made is fishy and greasy, and it doesn't taste good at all. Here I will share with you the tips to master when making big bone soup, so that you can easily make delicious bone soup.

Preparation of ingredients: big bones, cooking wine, ginger, medlar, salt and cooking oil.

Specific steps:

1, prepare several big bones, wash them with clear water, then take out the pot, pour appropriate amount of clear water into the pot, pour the cold water into the pot, pour appropriate amount of cooking wine to remove fishy smell, boil over high fire, skim the floating foam from the pot, and continue to cook for 5 minutes after skimming the floating foam. After 5 minutes, take out the big bones, wash them in clear water for several times, and drain the water for later use; Slice ginger, cut shallots into chopped green onion, and burn a pot of boiling water in advance for later use;

2. Take out the pot, pour a proper amount of cooking oil into the pot, add ginger slices when the oil is hot, stir-fry over low heat to give a fragrance, then add the big bones with good water, slowly fry over low heat until the surface of the big bones is slightly yellow, and the soup will be more fragrant and white after frying the big bones;

3. Fry the surface of the big bone until it is slightly yellow, then pour in the boiled water, then boil it over high fire, continue to cook for 5 minutes after boiling, then pour it into the pressure cooker, continue to boil over high fire, and then turn to low fire for 30 minutes;

4. After 30 minutes, turn off the fire and leave it for 5 minutes. Then, open the pot cover, add a proper amount of salt and Lycium barbarum soaked in advance, and then cook in the pot for 2 minutes. After 2 minutes, sprinkle some chopped green onion to enhance the fragrance, and you can serve it. This home-cooked version of stewed bone soup is ready. The soup is thick and delicious, and the big bones are soft and rotten, and the more delicious it is. The big bone soup boiled in this way ensures the original flavor of the bone soup. Have you learned it?