Usually 1 to 1 and a half hours is enough.

How to make pork bone stock

1. Wash the pork bones and put them in a pot under cold water. Boil until foaming and then turn off the heat. Pour out the water in the pot and use it again. Wash the pork bones with warm water

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2. After washing the pot, refill the pot with clean water, add the washed stick bones, and add two Three slices of ginger, a green onion knot and an appropriate amount of cooking wine. Add enough water at one time, 4 to 5 centimeters higher than the pork bones, because the water will evaporate and become less during the cooking process

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3. Bring to a boil over high heat, then change to medium to low heat to maintain a slightly boiling state. Cook and cook. Skim off any foam if there is any.

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4. Cook until the soup is reduced, the soup is white, and the pork bones are crispy. Add salt to taste and turn off the heat.

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5. Use a filter to filter out the onion and ginger bones

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6. Put it in a crisper, let it cool and then put it in the refrigerator. Refrigerate it for two or three days. It is best to freeze it and eat it within one or two weeks. It is especially good when cooking wontons, making porridge and making soup

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Precautions when stewing bone soup

1. When stewing bone soup (or fish soup), it is best to use cold water. Because generally There is always a little meat on the meat bones. If you pour hot water or boiling water into the pot at the beginning, and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the inner protein cannot be fully dissolved. In the soup, only by adding enough cold water at a time and heating it slowly can the protein be fully dissolved into the soup and the soup will taste more delicious.

2. After the water is boiled, add a little vinegar to dissolve the phosphorus and calcium in the bones into the soup. The stewed soup will be delicious and easy for gastrointestinal absorption. At the same time, do not add salt too early when stewing the soup. Because salt can cause the water contained in the meat to escape quickly, it will accelerate the coagulation of protein and affect the delicious taste of the soup.

Health Tips: Do not drink bone soup in the early stages of a fracture

In daily life, people often have the habit of eating Slippery Soup after a fracture, in order to supplement calcium and help the fracture heal as soon as possible. This habit is extremely wrong. In fact, the more bone broth you drink in the early stages of a fracture, the slower the fracture will heal. Of course, in the middle and late stages of fracture healing, that is, the original callus formation stage and the callus transformation and shaping stage, the osteoid tissue of organic fibers gradually calcifies to form new bone, strengthens the transformation, and forms normal bone. The ossification of the osteoid tissue requires With sufficient calcium and phosphorus, it is still very beneficial to supplement bone soup at this time.