Methods of simmering nutritious and delicious bone broth:

Simmering bone broth should be cold water in the pot

Some people use hot water to cook the soup, the beginning of the temperature rises suddenly, will make the meat surface protein dissolution.

Don't put salt in too early

Putting salt in too early will make exacerbate protein coagulation and affect the taste of the soup.

Don't put onion and garlic in the soup, put some ginger will be fine

Onion and ginger will affect the original flavor of the soup.

Simmering soup should be cooked on a gentle fire

Simmering fire slowly stewed, the soup will be more flavorful, nutritious.

1, fresh shrimp assorted pork bone soup

Raw materials: wakame, enoki mushrooms, shiitake mushrooms, tofu, fresh shrimp, pork bones, ginger, green onions, vinegar, salt, milk.

Practice: Wash and blanch pork bones in hot water for 3-5 minutes, fish out the foam, and add cooking wine to deodorize. Add water to the pot, add the blanched pork bones, put in the patted ginger, scallions, add vinegar 1-2 drops. Wash baby vegetables, enoki mushrooms, shiitake mushrooms, tofu, fresh shrimp and put them into the soup to simmer. Bring to a boil over high heat and then simmer over medium-low heat for 2-3 hours. Finally add a small spoon of milk and boil to make bone broth assorted pot.

2, nori fishballs pork bone soup

Raw materials: pork bones, fish balls, seafood powder, nori, salt.

Practice: wash the pork bone into the hot water blanching 3-5 minutes, fish out the foam, add cooking wine to fishy. Add water to the pot, pour in the pork bones and bring to a boil. Put in the cleaned fish balls, when the fish balls float up, put in the purple cabbage. Bring to a boil over high heat, then turn to low heat and simmer for 1-2 hours. Finally add seafood powder and salt to taste.