Materials: 2 bonzi bones, 20g ginger, 0g garlic10g onion, and Lycium barbarum.

Exercise:

1. Generally, where you buy bones, you can ask the store to saw or chop them into pieces for you, so you don't have to knock them at home.

2. First water the pig bones: first boil a pot of boiling water, put the bones in the boiling water for about 10 minutes, (seeing the bones means that the rest of the meat is cooked or there is no blood), and take it out. Wash off the blood residue indicated by the bone with cold water, but be careful not to wash off the bone marrow inside the bone.

3. Re-boil a large pot of boiling water. After the water is boiled, add the chopped ginger, garlic and onion, cook for a few minutes, and then put the bones in.

4. After the bones are put in, boil, cover the pot (you can leave a small gap), and then cook for 2-3 hours on medium heat.

Second, how to boil bone soup to white?

1, soup, the chef said to hang soup. Generally, a soup that can be boiled for three hours is a good soup. Cooking soup pays attention to small fire and slow attack, and the soup comes out naturally clear. The soup coming out of the fire is turbid.

To cook a pot of soup, first put the raw materials (chicken or pork bones) in water to boil (soak in water), then remove the blood, then add cold water, add onion and ginger slices, and never put garlic. The ratio of water to raw materials is 3: 1. After boiling for 40 minutes, add cooking wine, and then turn to low heat. After cooking for 3 hours, turn off the heat and season. Cook noodles with this soup, add a little pepper and vegetables, and put a few drops of sesame oil out of the pot (you don't have to put it if you don't like it). It is very fragrant and has a light taste.

If you want to boil the soup white, you must keep the temperature in the pot. Avoid always looking at the lid and let the heat dissipate. Don't worry about the boiling water in the pot, keep adding water. You really want to add. In addition, add boiled water, not cold water directly. If you think the fire is too strong, you'd rather switch to medium fire than keep adding water. When making soup, don't forget to do something else. You don't need to add salt to the soup. You should add some salt to your soup. We usually don't add water to the soup. When the soup was finished, the original pot of water turned into a half pot of milky thick soup. At this time, turn off the fire and clean up the oil slick on the noodle soup first.

3. This thick soup can be eaten directly, or diluted with boiling water 10 minute (best when there are many people), or cooled and frozen for later use. The above Lycium barbarum pig bone soup is made by adding boiled water and Lycium barbarum into thick soup and boiling it together for 15 minutes. If you want to add other Chinese herbal medicines to make nourishing soup, add them according to the time required for boiling.

4, the bones should be oiled, the fire should be big, and the soup should be kept boiling, so that it can be emulsified better.

5. Cooked bones, the soup is finished, and the bones are kept for cooking. The soup is white, but its fragrance is very weak. It is recommended to cook it twice and mix the soup together.

6. White is a combination of water and oil, so first, you should refuel more; Second, it is best to break the molecular chain of oil with boiling water, fry the bones with oil, remove blood, add warm water, turn to medium heat (defoaming) for about half an hour, turn off the fire and let the soup stand still. Usually it is done at noon, and then it will be fired for about two hours in the evening.

7. To boil bone soup, you should use bone and fan bone. The bones should be disconnected from each other. First, fly the bones away from the smell of pigs. When the water boils, put the bones in. Turn the fire for 20 minutes, and then simmer for 23 hours. After the onion and garlic are finished, just put a piece of ginger in the soup. You can put white radish and medlar together, but don't mix them with carrots. When the soup is cooked, add a little vinegar and cease fire when the flowers bloom.

8. Cook the bones with cold water first, then boil the blood water, then cook the bone soup normally, and add some vinegar and cooking wine (in small amount, vinegar can decompose the calcium in the bones into the soup, and the wine and vinegar are put together to produce esters, which makes the soup fragrant and fragrant). It is best to use a casserole, so that the soup will be milky white. Moreover, the casserole keeps warm and bones heal more easily.