Selected materials. Fresh pork bones, the more meat on the bones, the better, basically nothing meat on the bare bones do not want. As the old saying goes: "The skin on the chicken, the meat on the bone seam, the dish next to the meat", these three are the most delicious dishes in the world. One of them is the meat attached to the bones of the pig stick, together with the stew out, it is called a fragrance.

The two ends of the pig stick bone has two round turn bone is very big, it is best to buy is to let the stallholder cut open, in addition, there is no need to pig stick bone chopped into several sections, pig stick bone knocked out is also very hard, a little bit of inattention to stuck on a very troublesome, the best way is to use the back of the knife to the middle of the pig stick bone knocked out of the cracks, a long time to simmer, the bone marrow and the surface of the pig stick bone meat is very easy to separate, the bone marrow gently sucked it out. Stick bone pre-processing is very important, must be dealt with, first buy back the pig stick bone clean, soak in water for a few hours, soak the blood water, until the blood water soak away clean, the middle should be diligent change of water, so that boiled out of the soup soup white and rich.

As the saying goes, "the essence of the bones in the soup". Life, simmering pig stick soup once filled with enough water, halfway do not open the lid, so as not to heat dissipation. Keep the pot hot. Avoid always going to uncover the lid of the pot to see and let the heat dissipate Big Stick Bone Soup, Rib Soup, Duck Rack Soup and other kinds of bone broths do come with the territory, too.　"Bone broth is definitely more nutritious and better absorbed than pure meat. The reason why many people say you need to crack the bones is because the marrow inside the bones contains a lot of fat, which creates an emulsifying effect when the soup is simmering.

The pig cupped bone blanch water after washing, in the pig bone with water, ginger, cooking wine, (water once added to the place) simmering about an hour and a half or so, a pot of fragrant and white bone broth on the good, (note that must be a big fire, do not simmer dry) simmering with a bit of salt, (if you need to, you can add a bit of pepper in the simmering soup, simmering with a bit of monosodium glutamate). The leg bones of the pig are not going to ooze out thick white soup, if handled well, the finished product should be clear soup. Gugo is not soaked and blanched well then it should be muddy soup. To drink thick white soup only sheep bones. Beef bones. That is really called thick. White. Or you can drink fish soup.