2. Put oil in the pot, add ginger slices, and add blanched bones to fry until golden brown.
3. Move to the casserole, add water to boil and stew for more than an hour.
4. After stewing, take out the stewed onion, sprinkle with chopped green onion and add some salt.
500g of vermicelli bone, straight bone 1 000g, tail spine 500g, broken bone 500g, shallot knot 1 piece, ginger1piece, 50g of wine and 5kg of clear water.
manufacturing method
1. Put the bones in warm water, and clean the bones one by one with a rag, especially the blood foam and impurities at the joints of the bones.
2. Chop off the straight bone, divide it into two pieces, put it in a pot, add onion and ginger, and then add cold water. It is best to add enough cold water at one time.
3. Bring the fire to a boil, skim off the floating foam (it may take 1-2 times according to the meat quality), and turn to low heat and simmer.
4. After skimming the froth (depending on the meat quality, it may take 1-2 times), turn to low heat for stewing, and then pour in about 50g of wine.
5. From the point of view of nutrition acquisition, vinegar can be added appropriately after water is boiled, because vinegar can dissolve phosphorus and calcium in bones into soup;
At the same time, don't put salt too early, because salt will quickly exhaust the water contained in meat, which will accelerate the solidification of protein and affect the delicious soup.
6, stew for 2-3 hours, until the vermicelli bones are crisp, the bone color is gray, the soup is delicious, and the fat nutrition is exhausted. Color: The soup is clear and oily.
Big bone (tubular bone or big bone)1000g, 50g of chives, 78 tablets of ginger,
A little white vinegar, a little medlar, a little cooking wine, a little salt,
1. Rinse the big bones, soak them in clear water for half an hour to remove the blood, remove the cold water from the bones, put three slices of ginger and a little cooking wine in the pot, boil them with strong fire, and open the lid for another two minutes to get all the blood.
2. Turn off the fire and remove the bones. Wash the blood foam with flowing warm water, and don't boil the water.
Rinse them all and put them in the pot. Put three or four slices of ginger, tie it up with a handful of shallots, and put it in warm water to remove bones.
4. Cover the lid and press the soup button for 3 hours. After boiling for half an hour, take out ginger slices and onion knots and discard them. Then drop a few drops of white vinegar to prevent calcium loss in bones. Cover and continue to cook.
5, 20 minutes before the pot, put in more than a dozen plum Delaere, add two or three teaspoons of salt (salt is separated here), and cover it until the end of time.