Put the bones in warm water and wash them one by one with a rag, especially the blood foam and impurities at the joints of the bones. Chop the straight bone, divide it in two, put it in a pot, add onion and ginger, and then add cold water. It is best to add enough cold water at a time. Boil over high fire, skim off the froth (depending on the meat quality, it may take 1-2 times). Skim off the froth (skim 1-2 times according to the meat quality), then simmer on low heat, and then pour the wine for about 50K.

From the point of view of nutrition acquisition, vinegar can be added appropriately after water is boiled, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup. Stew for 2-3 hours, then serve the soup, that is, serve the soup! How's it going? Generally, pig bone soup can be used continuously. Cook at home for about 1-3 hours, which can be used twice until the vermicelli is crisp, the bone color is gray, the soup is delicious and the fat nutrition is exhausted. Color: The soup is clear and oily.

Second, matters needing attention in cooking soup

It is best to stew bone soup (or fish soup) with cold water. Because there is always a little meat on the bone, if hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of the meat protein will solidify immediately, so that the inner layer of protein cannot be fully dissolved into the soup. Only by adding enough cold water and heating slowly can protein be fully dissolved in the soup, and the soup is more delicious. After the water is boiled, add a little vinegar to make the phosphorus and calcium in the bones dissolve in the soup, so that the stewed soup tastes delicious and is easily absorbed by the stomach. At the same time, don't put salt in the stew too early. Because salt can make the water contained in meat quickly lose, it will accelerate the solidification of protein and affect the umami taste of soup.