1. Wash the dried squid, cut the burdock and carrot into hob pieces;
2. Boil the pork bones in cold water for 3-5 minutes, remove and wash the blood;
3. Change the water in the pot and add pork bones, dried squid, burdock, carrots, and ginger slices (the water has covered all the ingredients);
4. Pour in a little cooking wine, and press at 15- 30 minutes (depending on the firepower);
5. After cooking, add salt to taste and sprinkle with chopped green onion.
Tips
Pictures about big bone soup
Pictures about big bone soup (19 photos)
1. Small squid can be Use other dried seafood instead (such as dried razor clams). It should be noted that it must be washed well, otherwise there may be small sand that affects the taste;
2. When cooking meat soup, the meat must first be cooked "Flying water" removes blood foam, so that the cooked soup has no fishy smell;
3. When cooking meat soup, adding a few drops of cooking wine (white wine) will also remove the fishy smell;
4. If possible, it is best to use a large casserole to "cook" the soup slowly;
5. Do not add salt too early, as this will cause the meat to shrink and harden, making it difficult to Burning it crispy will taste very bad and the salt will cause the water contained in the meat to escape quickly, which will accelerate the coagulation of the meat protein and seriously affect the delicious taste of the soup.
Method 2
Ingredients
1 white radish, 2 pork tube bones, ginger, salt, pepper, cooking wine, vinegar, sesame oil, chicken essence, Appropriate amount of chopped green onion.
Other series of large bone soup
Other series of large bone soup (12 photos)
1. Peel the white radish and cut into pieces with a hob for later use.
2. Knock the tube bones into sections, wash them with cold water, then put them in boiling water, add a little salt and cooking wine and blanch them for 1-2 minutes, skim off the foam on the water surface, take out the tube bones and wait use.
3. Take a pot and add 2/3 of the water, put it on the stove and bring it to a boil over high heat. Pour the tube bones and radish into the pot, and add a small piece of old ginger (smash it with the side of a knife) a few times), a few Sichuan peppercorns, and a few drops of vinegar (so that the calcium in the bones can be more easily dissolved into the soup), bring to a boil over high heat and simmer over low heat for about 1 and a half hours.
4. Prepare a large bowl, put a little green onion, salt, chicken essence, sesame oil, put the soup in, and you're done, the fragrant radish bone soup is ready!
Tips
When stewing large bones, add enough water at once and do not add it halfway;
Do not add salt when stewing. When the soup is ready, just add it to the soup pot;
When stewing bone soup, you need to add some vinegar to the soup so that the calcium in the bones will be stewed out.
Method 3
Ingredients: One big bone
Ingredients: One piece of onion, one piece of ginger, a few fungus
Seasoning: salt and vinegar Light soy sauce, star anise, cumin, peppercorns and bay leaves
1. Wash the large bones, add ginger slices and onion pieces and blanch them in water.
2. Remove the roots of the soaked fungus.
3. Prepare seasonings. There is no need to use too many dry spices. For the yellow ginger juice in the cup, you can use fresh ginger. I made the juice from pickled sweet and sour ginger, which was just what I needed. 15 grams of fine brewed vinegar, 5 grams of light soy sauce, 4 grams of salt, (you can adjust the taste after boiling the pot) 10 grams of sugar.
4. Wash the blanched bones and put them into the electric pressure cooker.
5. Put in all the ingredients, add an appropriate amount of water, select the meat program, and wait until the pressure cooker naturally closes. Open the pot and season again, mainly adding salt to suit your taste.
Tips:
1. The bones are relatively large and the water must be thoroughly blanched so that the soup will be clear.
2. This soup has higher requirements for vinegar. If the vinegar is not good enough, the finished product will be affected.
3. As a garnish, you can add yellow flowers, fungus, kelp or other dried vegetables. Adjust according to your own taste.