do bone soup raw materials fan bone 500 grams, straight bone 1000 grams, 500 grams of tailbone, 500 grams of broken bone, onion knot 1 small tie, raw bone soup about miscellaneous (17) ginger 1 small piece, wine 50 grams, water 5 kilograms. Edit this section to do bone soup steps The first step: the bones into warm water, with a rag will be the bones root by root to wash fresh, especially the bones of the seam of the blood foam, impurities, should be wiped off the cleaning.　The second step: the straight through the bone split, split two pieces, into the pot, add onions, ginger, and then into the cold water, cold water is best to add enough at once.　Step 3: boil over high heat, skim off the floating foam (according to the quality of the meat, you may have to skim 1-2 times), turn to low heat and slowly increase the temperature to simmer.　Step 4: Skim off the floating foam (depending on the quality of the meat, you may need to skim 1-2 times), then turn to low heat and simmer, then pour in about 50K of wine.　Step 5: from the nutritional access point of view, in the water after boiling can be appropriate amount of vinegar, because vinegar can make the bones of phosphorus, calcium dissolved into the soup; at the same time, do not put salt too early, because salt can make the meat contains water quickly run out, will speed up the protein coagulation, affecting the freshness of the soup.　Step 6:Stew until 2-3 hours after the soup, that is, complete the soup! How about good it . General pork bone broth can be used continuously, the family can be cooked for about 1-3 hours, can be taken 2 times, to the fan bone has been crispy, the bone color is grayish dark color, soup flavor, fat nutrition has been exhausted Other bone broth pictures (18 pictures). Color: soup clear and bleaching oil. Edit Notes when stewing bone broth 1. Stewing bone broth (or fish soup), it is best to use cold water. Because the general meat on the bone always with a little meat, if at the beginning of the pot to pour hot water or boiling water, the surface of the meat is suddenly subjected to high temperature, the meat of the outer layer of protein will immediately solidify, making the inner layer of protein can not be fully dissolved into the soup, only once to add enough cold water, and slowly increase the temperature, the proteins can be fully dissolved into the soup, the soup flavor is more delicious.　2. Add a little vinegar after the water boils, so that the bones of phosphorus and calcium dissolved in the soup, so that the stewed soup is not only delicious, but also easy to be absorbed by the stomach and intestines. At the same time, do not put salt in the stew too early. Because salt can make the meat containing water quickly run out, will accelerate the protein coagulation, affecting the fresh flavor of the soup. Edit this section of the fracture early do not drink bone soup In life, people often have a fracture diet slippery soup habit, with a view to replenishing calcium, so that the fracture early healing. This habit is extremely wrong. In fact, the more bone soup you drink early in the fracture, the slower the fracture heals. Of course, in the fracture healing in the middle and late that is, the original bone scab formation period and bone scab modification shaping period, due to the organic fibers of the bone-like tissue gradually calcified to form a new bone, strengthen the transformation, the formation of normal bone, the bone-like tissue of the ossification needs sufficient calcium, phosphorus, at this time, supplemental food bone broth is still very beneficial.