In winter, we always want to eat some hot food. Many people like to eat hot pot, and every bite is spicy, which is very good. Most people like to eat hot pot outside. Many people like to eat bone soup at the bottom of the pot, and want to drink a bowl before washing vegetables. I used to do this often, and it was really delicious, but later I heard some friends say that the bone soup in the hot pot restaurant is not necessarily cooked with big bones.

Although I don't know if it's true, I still feel free to do it myself and give it to my family. Speaking of bone soup stew, I couldn't do it well at first. This soup is not white, it smells fishy. It's ugly and unpalatable. I don't know how to do it.

If you want to make delicious bone soup, you must understand two problems. One is how to make the soup white. The other is how to make the soup tasteless.

Skill 1: dealing with bones

There is a lot of blood in the bones, which can't be cleaned by simple cleaning. Friends who have come into contact with large bones know that the cut bone seam is full of blood, and the source of the fishy smell is blood. Therefore, if you want to stew delicious bone soup, you should pay attention to the blood, otherwise it will taste great.

First, simply clean the surface of the bone, then soak the bone in water for a long time, and change the water in the middle of soaking to let the blood drain. After this operation, the blood was reduced by more than half, and the soaking time was at least two hours, which was too short and the effect was not good.

After the bones are soaked, they need to be blanched. This is to further remove the fishy smell and ensure that there will be no blood oozing when the bones are stewed, so this blanching step is also essential.

Pay attention to cold water when blanching, put a few pieces of ginger, a few pieces of onion and a proper amount of cooking wine. After the fire boils, slowly skim off the gray floating foam, remove it and cook for another two minutes. Remove the bones and wash them in water, so that the big bones will be very clean, and they are not afraid of the smell of the soup and the color of the soup.

Remember the main points when blanching: put ginger, onion and cooking wine into the pot and blanch with cold water, so that the blanching effect is better.

Tip 2: Don't put two ingredients in the stew.

The big bones have been cleaned up. There is no need to use cooking wine when stewing. If you use cooking wine when stewing, it will make the soup taste very bad. I tried. There is a big difference between using cooking wine and not using cooking wine. It's better to drink without cooking wine, but it tastes strange and tastes bad with cooking wine. It is recommended not to put cooking wine.

It is suggested not to put pepper when stewing big bones, saying that pigs don't put pepper, which means that they don't put pepper when stewing pork. This is handed down from the older generation, which makes sense. When stewing big bones, the delicious bone soup will be pressed down and become unpalatable, so it is not recommended to put pepper.

Trick 3: control the temperature when stewing.

In the past, no matter what people cooked, there was only one pot. Although it is simple, the stew is delicious. But now we have more choices, but sometimes the stew is delicious and some people find it hard to taste. Stew bone soup, stew for a long time, the soup will be very thick and white. It is recommended to use a casserole and heat it evenly for at least two hours.

In addition, you must add enough water when stewing, because it is best not to add water halfway. If it is added, it will spoil the delicacy of the soup, and it will take a long time to stew. Less water makes it easy to dry, so drink more water.