2, pig backbone let the seller chopped into the right size pieces.
3, the pork spine clean, and then soak in water to bleed water, during the period to change the water several times, until the pork spine and the meat above the color white, fish out for use.
4, pork spine cold water in the pot, the water should be wide, medium heat to boil, there will be foam appear, timely use a spoon to skim off the foam.
5, after the water boiled about five or six minutes, the pork spine fish out. As the water is wide and the foam is skimmed off in time, the pork spine is very clean at this time, no need to rinse.
6, the blanched pork spine into a large stainless steel pot (do not use the electric stew pot or pressure cooker), add a full amount of water, the ginger beat broken or sliced into it, and then drizzle a little wine (available instead of cooking wine). Cover the pot with a lid, large fire boil after turning small fire, fire soup will be cloudy, and then burn on about two hours.
7, the pot of water boiling must be turned into a small fire, to the pot of water boiling slightly appropriate. During this period, it is best not to always open the lid, if the soup is too little, you can add some boiling water, but it must not be cold water. This is the soup after 2 hours of simmering, the white color has been rendered.
8, the soup in the pork spine fish out, soup salvage clean. The meat on the pork spine is basically off the state, to a dish of soy sauce, dip and eat, beautiful!