Stewing bone broth, want soup thick white flavor fresh, no fishy taste is not greasy, need to put the material is: ginger, green onion, salt.

Stewing bone broth, only put 3 ingredients is enough, they are: ginger, green onions, salt. Salt, needless to say, to add flavor to the soup, pay attention to the last put on it. And ginger, green onion, both to remove the fishy, but also to enhance the flavor.

Some people think that put these three materials some too single, need to put more spices to work, in fact, do so is wrong, spices put in, can only drink the spice flavor, rather than the bones of the fresh aroma, so the spices do not put as well, the closer to the original flavor is good to drink.

Generally, there are 3 kinds of spices are most likely to be misplaced. They are cooking wine, star anise and cooking oil. Wine can give the meat to fishy flavor, but simply stew soup is not suitable for wine, put the opposite will make the soup taste strange. Star anise can add flavor to the meat, but star anise is too strong, put it in the stew, the taste of the soup is not fresh, and star anise will make the soup color black, will not appear milky white.

Stewing bone broth

Materials: 1000 grams of large bones (tube bone or big stick bone), 50 grams of scallions, seven or eight slices of ginger, a little white vinegar, goji berries moderate, cooking wine moderate, salt moderate.

1, big bone block rinse clean, and then soak half an hour of water to blood, fish out the bones into the pot of cold water and put three slices of ginger and a little wine with a lid on the fire, open the lid and then cook for two minutes to cook all the blood.

2, turn off the fire and fish out the bones with flowing warm water to rinse clean blood foam, cooking water do not.

3, all rinsed into the pot pot, put three or four slices of ginger, and a small piece of scallion into a knot, into the bones did not exceed the warm water.

4, cover and press the soup button to simmer for 3 hours, after half an hour of simmering ginger and scallion knots discarded, and then a few drops of white vinegar, you can retain the calcium of the bones to prevent the loss of the cover and continue to simmer.

5, start twenty minutes before the pot, put ten or so goji berries, seasoned two or three teaspoons of salt (here salt each watch put), cover and continue to the end of the time.