The length of big bone stew is usually one to one and a half hours.

Generally, in order to make the meat to achieve a soft taste, at least need to be simmered on low heat for more than 1.5 hours, add some vinegar or hawthorn, will encourage the meat to quickly soft, but due to the limited amount of speed up the effect is not obvious. 1000 grams of bones to add a whole packet of nine plums (sounds like quite scary, but will not be sour oh), from the ribs after the stir-fried sugar color and water officially began to simmer! Counting from the high heat 3 minutes to boil, turn the heat down to cover the lid and simmer for 40 minutes, and then open the lid and turn the heat up to 7 minutes of extremely fast juicing, only 50 minutes, the ribs can reach the degree of taste soft and rotten.

Stew big bone notes

1, stew big bone soup, there is a need to do a good job, that is, the bones soaked, stewed before soaking in water, which will force out the blood, and remember to change the water on the way, so that the bones are used to stew effect is very good, and will not have a fishy taste;

2, many people worry about the bones, and the bones will be fishy. Many people worry that the bones will be fishy, so like to add spices to fishy, but in fact, stewed bone soup is not to amplify the material, put the spices stewed soup will make the soup taste worse, and in the soy sauce when the bones of the amplified material can play a good role.