1, first boil a pot of water, put the stick bone, blanch for a few minutes, the blood in the bones to cook out, fish out the bones, pour out the water.
2, in the pressure cooker add cold water, put in the old ginger, and then put in the blanched bones, put some pepper, very important point is to add a few drops of white vinegar.
3, with a spoon in a clockwise direction to stir evenly, cover the pot with a lid, cook on high heat, when the pressure cooker out of gas, first cook on high heat for three minutes, and then switch to a small fire stew for 30 minutes, smothered to the pressure cooker is not out of gas, and then open the lid.
4, bone broth above a lot of oil, you can use a small bowl of oil floating on the surface of the soup, the next cooking dishes to be used.
5, the pot of soup divided into 2-3 plastic box loaded, and then into the freezer in the refrigerator in the freezer, eat time to take out a box of thawed, boiled, into the vegetables to cook on the line, in the soup only need to add a little salt, it is delicious, and nutritious, cooked out of the vegetables will not lose vitamins.
Bone broth practice warm tips:
1, cooking bone broth with a small spoon of vinegar, can make the bones in the phosphorus, calcium dissolved in the soup, and can save the soup vitamins.
2, never add cold water halfway through cooking, so as not to cause a sudden drop in the temperature of the soup leading to rapid coagulation and denaturation of proteins and fats, affecting the nutrition and flavor.
3, it is best to cook with cold water. If at the beginning of the pot to pour hot water, the surface of the meat is suddenly subjected to high temperatures, the meat of the outer layer of protein will immediately coagulate, so that the outer layer of protein can not be fully dissolved into the soup; in addition, do not put the salt too early, salt will make the meat contained in the water will soon run out, but also accelerate the protein coagulation, affecting the soup's freshness; green onions, ginger and wine, and other condiments should not be put too much, the appropriate amount of good, otherwise it will affect the soup itself fresh flavor.
4, if you feel that the bone soup is too greasy to drink, you can add some seaweed or melon, radish, it will not be greasy. You can also put a small amount of seaweed on the fire to roast, and then sprinkled into the soup, can also remove the grease.
5, in the process of cooking soup should pay attention to skimming the floating powder, floating oil on the surface of the soup, otherwise the final soup will be very ugly.
6, and, in order to soup clear, not turbid, must be burned with a slight fire, so that the soup only open, not boiling.