Sea Coconut Pork Bone Soup Method 1
Materials
Main ingredients: 500g fan bone, 1000g straight bone, 500g tailbone, broken bones 500 grams, sea coconut, 1 small knot of green onion, 1 small piece of ginger, 50 grams of wine, 5 kilograms of water.
How to do it
Step one: Put the bones into warm water and use a rag to clean the bones one by one, especially the blood foam and impurities in the bones. Clean.
Step 2: Cut the straight bones into two pieces and put them into the pot (I used a casserole here because my wife said she would not consider eating meat other than the meat stewed in the casserole) ), add green onion, ginger, and then put in cold water. It is best to add enough cold water at one time.
Step 3: Bring to a boil over high heat and skim off the foam (depending on the quality of the meat, you may need to skim 1- 2 times), turn to low heat and slowly heat and simmer.
Step 3: After skimming off the foam (depending on the quality of the meat, you may need to skim it 1-2 times), turn to low heat and simmer, then pour in an appropriate amount of wine (depending on the amount of wine...hehe, just kidding) about 50K.
Step 4: From the perspective of nutrient acquisition, add an appropriate amount of vinegar after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; at the same time, do not add salt too early , because salt can make the water contained in the meat escape quickly, which will accelerate the coagulation of protein and affect the deliciousness of the soup.
Step 5: Stew for 2-3 hours and then the soup is ready. The soup is ready! How about it? Generally, pork bone soup can be used continuously, and it can be cooked for about 1-3 hours at home. It is advisable. Use it twice until the fan bones have become crispy, the bones are dark in color, and the flavor and fat nutrients of the soup have been exhausted. Color: The soup is clear and oily.
Method 2,
Ingredients
Ingredients, 500 grams of pork leg bones, sea coconut, 300 grams of winter melon, 100 grams of lotus root, seasoning, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 green onion, 5 slices of ginger, 3 cloves of garlic, a few peppercorns, 2 aniseed, 1 Knorr Soup, 2 tablespoons of wine, 1 tablespoon of sugar, 2 tablespoons of salt, 3 large bowls of water, A little coriander
Recipe
Recipe
Wash the pork leg bones and marinate them with 1 tablespoon soy sauce, pepper, two slices of ginger, 1 tablespoon wine, and 1 tablespoon salt Preparation for 20 minutes
Slice the winter melon, cut the lotus root into small pieces, cut the green onion leaves into chopped green onion, cut the white green onion into about 5 cm sections, pat the garlic with a knife
Put in the base oil, chopped green onion, In the Sichuan pepper pot, add the pork leg bones and the marinated pork leg bones soup and stir-fry together. When the color of the meat on the leg bones changes slightly, transfer it to the electric pressure cooker. Add water, green onions, ginger slices, aniseed, and home cooking. Le Nong Tangbao (pork), simmer under pressure for 30 minutes
After 30 minutes, open the lid of the pot, skim off the foam on the top, add the lotus root, add 1 tablespoon of vinegar, and simmer for another 10 minutes before adding For winter melon, add 1 tablespoon of salt and simmer for about 10 minutes. Add 1 tablespoon of chicken essence to the pot and sprinkle some coriander.