To put white vinegar, whether it is the pretreatment of ingredients or stew, white vinegar can make the stew less greasy, but also accelerate the softness of the meat; stewed bone soup, blanch with white vinegar, blanch with boiling water, cook with martial arts fire, skim off the froth, and then simmer for an hour, and add the accessories that you want to eat. Then the stew is delicious and the meat is not greasy. Ingredients:large bones, dry flour, green onions, ginger, cooking wine, cooking oil, carrots, wolfberries, salt. Chop up the ribs, tubular bones, and stick bones, and leave this step to the vendor to take care of for you. All you need to do is bring it home, rinse it, and blanch it.

When blanching, add ginger, green onion, yellow wine, put into cold water, when the water boils, remember this "1 skimming" is to beat the froth to him, and then add white vinegar, and then boil for 3 minutes. White vinegar can separate the fat, and make the meat more tender and rotten. Next we fish out the bones into cold water, wash off the surface of the foam and debris with your hands, and then pour out the dirty water after washing. Heat the oil in a pan, rub some ginger on the pan to prevent it from sticking, then put the bones in and fry them until the surface turns brown.

The soup will be whiter when the bones are fried. Make sure to use boiling water when stewing big bone soup, this will also make the soup very thick and white. After the ribs are stewed, add the pre-prepared corn, carrots, and yam pieces, and stew on low heat for 20 minutes. Don't put too much seasoning when stewing the ribs soup. Too much seasoning not only affects the flavor of the soup, but also affects our health. We must drink the original soup. The ribs contain some blood water, which is the source of the fishy flavor. Chop the ribs into small pieces, add a proper amount of salt to the water, stir well and soak for 2 hours, which can effectively soak the blood water and reduce the fishy flavor.

The color is white, indicating that it is soaked. One of the very important ingredients is garlic cloves, because garlic cloves have a great flavor and are much stronger than small onions in terms of aroma and deodorization. The addition of garlic cloves and cilantro is to cover up the fishy flavor of the big bone soup itself with a unique aroma. When simmering big bone broth at home, remember to add some potato cubes and kelp knots to absorb the grease from the broth. Adding garlic cloves and cilantro can mask the fishy flavor of the soup and act as a deodorizing and aroma-enhancing agent. This is the secret that the chef taught me. If you like it, you can try it at home. When the time comes, turn off the heat, add a little garlic cloves and cilantro, and serve.