The practice of simmering pork bones in soup: ?

Materials: pork bones two or three scallions, ginger, cooking wine, salt

1, pork bones clean, cold water in the pot, cook until boiling out of the foam off the fire, pour away the water in the pot, wash the pork bones with warm water

2, wash the pot re-injected into the water, put into the water after the washing of the bones, add two or three slices of ginger, a scallion knots and the right amount of cooking wine, the water should be added to enough once, high over the bones 4 to 5 cm, because the water will be boiling process, the water will be more than the pork bones, the water will be more than the water, the water will be more than the water. cm, because the process of simmering water will evaporate less

3, high heat boil, change the medium-low heat to maintain a slight boiling state of cook ah cook, during which if there is a foam skimmed

4, simmering to the broth to see less soup, soup color white, the pork bone can be crispy add salt to seasoning turn off the fire

5, with the strainer filter off the onion and ginger broken bone

6, into the preservation box, cooled after putting the refrigerator, refrigerated two or three days, frozen within a week or two to eat as well