2. After washing, use the back of the knife to break the bone in two.

3. Rinse the big bone with cold water first and soak it for 15 minutes, mainly to force out the residual blood in the bone with cold water to avoid the stew from being too turbid.

4. Then put the pot on the fire and turn on the fire. When the water is about to boil, blood foam begins to appear, and the floating foam is removed with a hedge.

5. Pick up the soup bones, pour out the water in the pot, rinse off the blood foam and impurities on the soup bones again, and put them into the rice cooker.

6.kung fu bone soup

7. Add water again and officially start stewing.

8, do not put salt and other spices, add some onion and ginger, you can go to the cockroach. Cover the lid and simmer slowly. After boiling, add a spoonful of white vinegar, which will help the discharge of calcium. The soup is more delicious, usually for more than 3 hours.

9. Finally, put salt and other seasonings, preferably only salt.