There is no need to bleach. Because blanching will destroy the nutritional components of the soup, and the taste of the soup after blanching is not so rich, and the bones of the bone soup do not need blanching, so the bone soup made in this way is milky white in color, rich in taste and rich in nutrition.

The reason why the ribs should be blanched before stewing is to remove the blood in the ribs, so as to remove the fishy smell. If you forget to blanch the ribs before stewing them, you can continue to eat them, but they may not taste good and may smell fishy. In this case, it is suggested that a little cooking wine can be put in the subsequent stew, which can improve the taste of sparerib soup.

Nutrition of pig bone soup;

The nutritional value of bone soup is very rich, which is rich in protein, fat, collagen, and a variety of calcium, including collagen, phosphatase, calcium carbonate, calcium phosphate and so on. After eating, it not only has the functions of yin beauty, invigorating the spleen and nourishing the stomach, but also can effectively supplement calcium, prevent anemia, strengthen physique and prevent bone aging.

For growing children, big bone soup is beneficial to bone growth and avoids a series of bone problems caused by calcium deficiency. In addition, Chinese medicine believes that big bone soup is warm and enters the spleen and stomach. After eating, it has the functions of nourishing stomach, benefiting qi and benefiting middle energizer, and is a good tonic.