Practice:
1, the fan bone, straight through the bone, tail spine bone, broken bone wash, 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, use a rag to wash the bones root by root to refresh, especially the blood foam and impurities in the bone crevices should be wiped off.
3, and then straight through the bone split, split two pieces, out of the marrow, placed in a steel fine pot, with a fine mesh sieve to filter the original broth, add onion, ginger, wine, with a large fire boil, once again skimmed off the floating foam, turn to a small fire to stew until after 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.