It varies from person to person, but generally speaking, bone soup does not need any seasoning. Ginger is necessary. It's used to remove odor, and then spices and peppers. Pepper can not only remove the fishy smell of bone soup, but also bring more flavor to bone soup. You'd better add one thing. How to remove the fishy smell of bone soup? Wash the bone, scald it with boiling water for 5 minutes, boil the bleeding water and oil, take out the bone and pour water. Blood is the main carrier of smell. After boiling water, the hourglass smell will become very weak or disappear. In addition, blanching can also make the soup white and taste more delicious. 2. Add ginger, wine, vinegar or orange peel to stew. Seasonings such as ginger, wine or vinegar can deodorize. When stewing bone soup, some seasonings can not only remove the fishy smell, but also improve the taste. Three. Skim off the foam. There will be foam when stewing. We need to skim off the foam thoroughly, so that the soup won't smell fishy, and there will be no impurities, and it will taste better.

Bone soup; Material: drum bone and fan bone ridge. Ingredients: ginger, cooking wine, water, pepper and onion. Seasoning: salt chicken essence. Operation flow 1, all bones should be cut into small pieces, ginger should be cut into small pieces, and onions should be knotted. 2. Then iron the bones, put the cooking wine in cold water to remove the odor, and rinse it with clear water after rinsing.

3. Then put the water in the pot to boil. After boiling, remove the ginger and pepper from our bones. Boil it with a big fire. Remove foam. Then turn to medium heat and continue to turn for about 2 hours.

Summarize; Remove the smell of bones before using spices. First, soak them in water to remove the odor. Second, put them in a pot for a few minutes to remove the smell of hot water. Only in this way can we give full play to the seasoning function of condiments.

The spices used in Tiaogu Decoction are: angelica 4g, cardamom 6g, dried ginger 5g, Amomum villosum 5g, dried tangerine peel 10g, galangal 6g, licorice 10g, grass carp 5g, cinnamon 5g, cumin 7g, clove 1g and fennel 5g. Zanthoxylum bungeanum 13 g, geranium 10 g, and acanthopanax giraldii plus 7 g. This is the formula. Can be increased or decreased according to the dose.