After buying the bones, first rinse them with water, then put them in boiling water to blanch them, remove the blood. Next, rinse with clean water, put cold water, pour a small amount of yellow wine and boil over high heat. At this point you can put in the thumb-sized ginger, ginger should be patted loose. Burn for another 5 minutes or so, turn off the heat and smother for an hour or so, then rotten. At this point you can put salt to taste. Eat can put a small amount of monosodium glutamate and pepper, and sprinkle some cilantro is too delicious.

Gourmet Bone Soup Practice

1, the fan bone, through the bone, tailbone, broken bone clean, and then put into the boiling water pot boil and then turn to a small fire to cook for 10 minutes.

2, take the bones out, put them into warm water, and use a rag to wash the bones root by root to refresh them, especially the blood froth and impurities in the crevices of the bones, all of which should be wiped off.

3, and then through the bone split, split the two pieces, out of the marrow, put in a steel pot, with a fine mesh sieve filter broth, add onion, ginger, wine, with a large fire, and then skimmed off the froth, turn to a small fire stew to 3 hours out of the soup, that is good.

4, general pork bone broth can be used continuously, the family can be cooked for 9-10 hours, can be taken 2-3 times, to the fan bone has been crispy, the bone color is grayish dark, soup flavor, fat nutrition has been exhausted. Color: soup clear and bleaching oil.

Big bones, of course, to choose the pig bone, to two big, middle small kind, do not two sides is flat, that no bone marrow. Then it is if you want to pay attention not to choose too much meat, because eating is not meat oh. Probably a person to buy a 4 with enough.