working methods
Step 1: Prepare two big bones, soak them in water for a while, and then clean them repeatedly with clear water for later use.
Step 2: Pour clean water into the pot, put the cleaned big bones into the pot, add onion and ginger slices, then pour a proper amount of cooking wine, cook for about 5 minutes with strong fire, remove the floating foam, cook for about 1 minute, remove the water, and wash with cold water for later use.
Step 3: Prepare another pot of water, put the boiled bones into the pot, add onion and ginger slices, a handful of pepper, add a spoonful of salt, cover the pot and bring the water to a boil, and then simmer for about 1-2 hours.
Step 4: Prepare a section of lotus root, wash it with clear water, and then cut into pieces for later use. 1 hour later, take out the ginger and onion, put it in the cut lotus root, then cover it and simmer for 20 minutes.
Step 5: Time is up. When we open the lid, I will see that the soup of bone soup is very milky, has no fishy smell at all, and contains a faint lotus root fragrance, which is very delicious.
Tips for stewing big bones
1. When the big bone is cooked for the first time, pour out the water, and then pour out the new water to start stewing, because a lot of impurities, dirt and blood will be boiled in the first stewing water.
2. When stewing big bones, you don't need to put too much seasoning to keep the original flavor. If you put too much seasoning, it will mask the taste of bone soup itself.
3. When stewing bone soup, the water should be filled at one time, and no water should be added in the middle, so the stewed bone soup is not delicious.
4. When stewing, turn on a big fire to boil the water and then turn to a small fire for stewing.