The preparation method of Cantonese head soup is as follows:
Tools/raw materials
2500 grams of pork bones, 6 slices of ginger, and appropriate amount of cooking wine
< p>1. Wash the pork bones and drain the water;2. Rinse them with clean water and drain them;
3. Boil the water in a pot and add the ginger slices. Put the blanched pork bones into the pot;
4. After boiling over high heat, remove the remaining blood foam, and cook over high heat for about 10 minutes;
5. Then turn to low heat and simmer slowly It's ready in about 3 hours. It's best to use an oil sieve to remove the oil on the surface to avoid being too greasy
6. Picture of the finished Cantonese head soup