Step 1: Boil a pot of water, put the bonzi bone in it, blanch it for a few minutes, boil the blood in the bone, take out the bone and pour out the water.

Step 2: Add cold water to the pressure cooker, add old ginger slices, add blanched bonzi bones, add some pepper, and most importantly, add a few drops of white vinegar.

Note: 1, stew the soup with cold water, and add enough cold water at a certain time. Cold water can make the protein in the outer layer of meat not solidify immediately, and the protein in the inner and outer layers can be fully dissolved in the soup, so that the soup tastes more delicious.

2. When stewing bone soup, add a few drops of white vinegar, because vinegar can dissolve calcium and phosphorus in the bone into the soup, and don't add salt too early, because salt can make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the taste of the soup.

3. Stew bone soup in a pressure cooker. I have my own opinions. This way, the oil will be more, the soup will be thicker, whiter and more delicious. Moreover, stewing bone soup is not easy for too long, and it will destroy the protein in the bones after long cooking.

Step 3: stir evenly with a spoon clockwise, cover the lid and cook with high fire. When the pressure cooker is vented, cook with high fire for three minutes, then simmer with low fire for 30 minutes, and then open the lid when it is stuffy in the pressure cooker.

Step 4: There is a lot of oil on the bone soup. You can put the oil floating on the noodle soup in a small bowl for cooking next time.

Step 5: Pack the soup in the pot in 2-3 fresh-keeping boxes, and then put it in the freezer of the refrigerator. When eating, take out a box and thaw it, boil it, and just add vegetables to cook it. Just add some salt to the soup, it will be delicious and nutritious, and the cooked vegetables will not lose vitamins.

Home-cooked practice of big bone soup II

1, clean the bones.

2. After the water is boiled, put the bone in it and blanch it. When it changes color, take it out and put it in cold water, then wash it. The purpose of blanching water is to remove blood, and then putting it in cold water is to coagulate the fat on the outer layer.

3, put water in the casserole (to put enough at a time), put the cleaned bones in, first with a small fire, then with a big fire until it boils. The purpose of starting a small fire is to have a preheating process in the casserole.

4. After the water is boiled, skim off the floating foam and put ginger, green onions and cooking wine.

5. When the froth is almost skimmed, turn to low heat and stew for 2-3 hours. You can put a little vinegar on the way, so that the nutrients in the bones can be dissolved.

6. Put salt before cooking.