Ingredients: 2 big stick bones, 1 sweet corn, a few slices of ham, a few broccoli, and a little black fungus.

Accessories: 3 spoons of salt, a little sugar.

Method:

1. Put cold water in the pot, blanch the big stick bones to remove the blood foam, boil the pot for another 2-3 minutes, do not use any soup, and remove the stick bones. Wash out.

2. Pour in cold water again, put in the big stick bones, ginger slices and cooking wine. After the pot is boiled, skim off the foam appropriately.

3. Add ham slices, turn to low heat, cover the pot, and simmer for 1 and a half hours.

4. After 1 and a half hours, add the soaked black fungus and sweet corn segments, increase the heat and let the soup boil. At this step, you will find that the soup will turn white.

Radish bone soup

Ingredients: 1 white radish, 2 pork tube bones, appropriate amount of ginger, salt, pepper, cooking wine, vinegar, sesame oil, chicken essence and chopped green onion.

Method:

1. Peel the white radish and cut into hob pieces for later use.

2. Knock the tube bones into sections, wash them with cold water, then put them in boiling water, add a little salt and cooking wine and blanch them for 1-2 minutes, skim off the foam on the water surface, take out the tube bones and wait use.

3. Take a pot and add 2/3 of the water, put it on the stove and bring it to a boil over high heat. Pour the tube bones and radish into the pot, and add a small piece of old ginger (smash it with the side of a knife). a few times), a few Sichuan peppercorns, and a few drops of vinegar (so that the calcium in the bones can be more easily dissolved into the soup), bring to a boil over high heat and simmer over low heat for about 1 and a half hours.

4. Prepare a large bowl, add a little chopped green onion, salt, chicken essence, and sesame oil, and put the soup in. You’re done, the fragrant radish bone soup is ready!

Tips for making bone soup

1. Add a small spoonful of vinegar when cooking bone soup, which can dissolve the phosphorus and calcium in the bones into the soup and preserve the soup. of vitamins.

2. Never add cold water during cooking, otherwise the temperature of the soup will suddenly drop, causing the protein and fat to quickly solidify and denature, affecting nutrition and taste.

3. It is best to cook in cold water. If hot water is poured into the pot at the beginning and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the inner and outer protein cannot be fully dissolved into the soup; in addition, do not add salt too early. It will cause the water contained in the meat to escape quickly, and it will also accelerate the coagulation of protein and affect the flavor of the soup. Do not add too much condiments such as onions, ginger and wine, just the right amount, otherwise it will affect the flavor of the soup itself. Umami.

4. If you feel that the bone soup is too greasy just to drink it, you can add some kelp or winter melon or radish to make it less greasy. You can also roast a small amount of seaweed on the fire and then sprinkle it into the soup to remove the greasiness.

5. When cooking soup, pay attention to skimming off the scum and oil on the surface of the soup, otherwise the soup will be ugly in the end.

6. Also, if you want the soup to be clear and not turbid, you must cook it over low heat so that the soup only boils but does not boil. Because the boiling speed will cause the protein molecules in the soup to condense into many white particles, and the soup will naturally become turbid.