Boiling bone soup in the north and south is different. Most of the north is boiled with spices. Used for soup heads, casseroles, braised dishes and hot and sour powder of various pasta. The amount put is not much, which is mainly used to remove fishy smell and different flavors, and to enhance fragrance. To achieve the delicious taste of bone soup, it is necessary to soak, blanch and clean the bones. Thirty kilograms of water, five kilograms of cold water, washing bones, onion and ginger, cooking wine, soaking seasoning packets for fifteen minutes, boiling to remove foam, boiling on low fire and boiling on white fire for two to three hours.

It's easy to put ginger slices and cooking wine in the pot with cold water. After boiling, wash off the floating foam with running water and add water to boil, so there will be no fishy smell. Wash the bones with clear water, soak them until there is no blood, put them in a pot and cook them in cold water until the blood foam is clean, take them out and wash them, then add cold water, add ginger slices and boil them with strong fire, simmer them with low fire until the soup turns white, and season them with salt. Seemingly simple but without any fishy smell, you can try it if you don't believe me!

When cooking bone soup, everyone ignores a very important step, that is, put the bones into cold water to boil, then pour out the boiled water, and then wash the bones with cold water, which can play a good role in removing fishy smell, and the boiled bone soup will not be turbid. If it is not filtered, the boiled bone soup will be turbid, and there will be many bloodshot edges, which will affect the taste. When cooking bone soup, you should add angelica and ginger slices.

Cortex Cinnamomi, Rhizoma Alpiniae Officinalis, Radix Angelicae Dahuricae, and Fructus Tsaoko can be soaked in water to scrape off the surface black luster, and then ginger, white onion or scallion can be added to remove the fishy smell. To make bone soup, first soak the bleeding water in cold water, then blanch it to remove the floating foam. Don't use too much spice, just put ginger slices and high-alcohol liquor. Soak in water to remove blood, soak in cold water to remove floating foam, cook wine with ginger vinegar, and drink umami flavor. Illicium verum, fragrant leaves, Amomum tsaoko, cinnamon, Illicium verum, pepper, chilli.