The practice is as follows:

Materials prepared in advance: 2 big bones, 2 shallots, 1 ginger, 2 spoons of cooking wine, 1 spoon of white vinegar, and appropriate amount of salt.

First, cut the big bone into two parts (this will make the meat seller chop it well), and then rinse it with water.

Step 2: Cooking wine, ginger slices and onion segments for later use.

Third, put the big bone into the pot with cold water to remove blood, and rinse the impurities repeatedly with cold water.

4. Add cold water and big bones to the pot, add onions, boil ginger slices, pour cooking wine, drop white vinegar, skim off the floating foam with a spoon until it is clean, and then stew for two hours.

Fifth, add salt when drinking, and cooked bone soup can also be eaten with favorite vegetables.

How to cook bone soup white?

The skill of cooking white bone soup;

1, bone soup should be boiled while it is hot, and it must be kept in a pot at a high temperature. Don't always look at it with the lid open, it will make hot air lose and affect the temperature in the pot.

2. Don't add water frequently. Because bone soup takes a long time to boil, many people will frequently open the lid and add water during the boiling process. It is suggested that the fire can be properly adjusted to medium fire to reduce water loss. If it is necessary to add water, you should boil the water before adding it. Remember not to add cold water directly.

If you want to make the color of bone soup white, don't add salt in the boiling process. You need to wait until the boiling is complete, and then add salt when you want to drink soup.

Extended data:

Tips for making bone soup:

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

2. Before cooking bone soup, you should soak the bone in water to wash away the floating foam. If the floating foam in the soup is not removed, it will affect the final soup color.

3. It is best to fry the big bones in hot oil in advance. Generally, the onion and ginger are sauté ed first, then the bones are sauté ed, and then the cooking wine is cooked.

4. Never add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.

5, don't put salt too early, salt will quickly exhaust the water contained in the meat, and it will also accelerate the solidification of protein and affect the umami taste of the soup.