Tubular bone is also called pig big bone or pig stick bone, because of its rich nutrition and commonly used to make soup, but their own home soup is always a big gap with the hotel, the main gap is the soup color is not milky, the flavor is not fresh, and also greasy, in fact, these problems are just some of the details you have not dealt with, the following I will share the correct method, you only need to compare to know where the problem is.
Milk white tube bone soup practice:

1, I prepared 2 tube bone, in the purchase of the time to call the enthusiastic stallholder to chop into small sections, first tube bone with a small amount of flour to scratch, so that the tube bone evenly wrapped in a layer of flour, so that you can use the adsorption capacity of the flour to better bring out the surface of the blood and dirt, and then wash a few times more with lukewarm water.

2, then cleaned the bone cold water pot for blanching, the pot should also add a few slices of ginger, 1 with 4 small onions into the onion knot, and a small amount of wine, and then open the medium heat to slowly boil the water, boil after skimming foam, foam is the bone inside the formation of blood water. When the water boiled and then boiled for about two minutes can be poured out, and then rinse off the surface of the foam with hot water, water control and standby.

3, start the pot on high heat, into the 30 grams of salad oil, oil temperature to 30% heat to medium heat, the tube bone into the pan frying, frying both sides to slightly charred, this process is about 4-5 minutes or so, halfway through the process, but also to add a few slices of ginger into it. The soup made from the fried bones will not only smell better, but also have a stronger flavor. And it's the soup that cooks out to be thicker and whiter.

4, the tube bone fried to some charred when you can add a sufficient amount of boiling water, attention! Must be to add boiling water, to soup color white must add boiling water into, and to add enough at a time, because the boiling time will be longer, so the amount of water to be slightly more. Then turn on the fire to cook on the first 15 minutes, there is a recipe for soup is this way: "big fire milk soup, small fire soup". So let's start with high heat for 15 minutes.

5, a good soup must use the casserole, so we pour the soup and bones into the casserole, and then use the smallest fire with a lid to simmer for 90 minutes, so as to maximize the retention of the fresh flavor. 90 minutes after the lid, the surface may have a small amount of foam and oil, we use a spoon skimming can be, so that the soup body is clean, and will not be eaten with a sense of greasiness.

6, in order to make the flavor and texture of the soup richer, more nutritious, more layered, we can add 1 white radish into the white radish to be peeled, remove the two heads and cut into pieces of hobnail. Then continue to cook on low heat for about 30 minutes to cook the white radish, and then open the lid and add the right amount of salt to taste, this soup is already very fresh, so there is no need to add other freshness of the seasoning.

7, add salt and continue to cook on the 5 minutes, so that the salt flavor can enter the ingredients, eat up can not be bland and tasteless. And then out of the pot before we can also add a little white pepper to increase the flavor, and finally sprinkled with a little green onion embellishment to increase the flavor can be. This is a nutritious, creamy, flavorful bone soup is ready.

To make the soup from the bone soup color milky, then you must first fry the bone, followed by adding boiling water, add boiling water and cook on high heat for 15 minutes, so that out of the soup must be milky white. To come out of the soup to drink is not greasy, then in the soup when you see the floating in the surface of the oil flower skimming can be. Finally, if you want to come out of the soup fresh and flavorless, then in the cleaning and blanching work must be in place, only to do these steps, then out of the soup will be delicious.