Chop big bones into knots, chop chicken racks into pieces, and extract chicken oil. First, soak the bone chicken rack in bloodletting water, then put it in boiling water for 5 minutes, take it out and wash it, add 4000 grams of water to the pot, add onion and ginger spices and white wine, and cook the ribs with cold water. You can slowly boil the bleeding water with cold water. Boiling water is not recommended. The meat on the outer layer of the bone is heated and solidified, so the blood inside can't come out. ) Milk white bone soup is best cooked in casserole. Before cooking the bone soup, it is best to fry the bone stick in the oil pan, which makes it easier to cook the milky bone soup.
Select materials. According to a 5-liter saucepan, you need 3 pounds of big bones. Generally, one front leg bone and one rear leg bone are enough. Meat quality of front leg bone with front blade plate bone; The bones and marrow of the hind legs are great. Please ask the master to chop it when you buy it. When boiling, do not lift the lid frequently to observe the water quantity and release hot air. If you are worried about water shortage, you can add more water at one time, or add boiling water when you feel that the water is not enough.
Blanch the big bones in water, and after washing away the blood foam, the stew will be clearer, with less impurities and a large part of the fishy smell removed. Add winter melon, corn, cordyceps sinensis, red dates, medlar, yam and other ingredients into the bone soup, and add enough water at one time. No water in the middle. Adding water in the middle will dilute the umami flavor of the soup and greatly reduce the taste. If the soup is not enough, drink it as soup. Prepare a white radish and cut it into 0.5 cm thick slices. When the bones are ripe, we put the white radish in, add some medlar and season with salt. When the radish is ripe, it can be cooked.