Bone soup is a common soup on our table. When I was a child, I heard my grandmother always say that children should drink more bone soup, because bone soup can supplement calcium, so that they can grow fast and tall. In my impression, they eat a meal every once in a while, and there is little meat in the bones, mainly soup. The remaining soup can also be boiled, fried and made into soup, which is very delicious. Bone soup can be stewed all year round. Keep in mind that "2 won't let go", bone soup is thick, white and delicious, tastes delicious and has no fishy smell.

Cantonese people are even better at making soup. You can buy anything from birds and animals to precious medicinal materials. There are bottles and jars at home. Something to make soup, nothing to make soup, happy soup, rainy soup. There is soup everywhere. Just because it's delicious, I usually eat less meat and mainly soup. Unconsciously integrated into this life. I have a soft spot for bone soup.

1, before you make soup, you should make sure whether you want soup or meat. If you mainly drink soup, you must buy big bones with bone marrow and stew them slowly, so that the bone soup will be white and thick, especially nutritious.

2, "2 put", the first thing that onion and ginger must put, to remove the smell and increase the fragrance, and the second is salt, which is put after tasting when turning off the fire. In addition, other condiments do not need to be added.

3, "3 don't let go", don't put the first bite of pepper, the fragrance of pepper will overshadow the delicious soup, and don't put the second bite of cooking oil. Some people are used to frying soup before stewing. Too much oil is not delicious at all. Don't put star anise in the third one, it's also star anise, which is too fragrant and will cover up the taste of bones. Everyone does it differently.

Ingredients: pork bone, onion, ginger, garlic and chives (coriander)

Seasoning: salt

1. Prepare two big bones and chop them in two. If it is not easy to operate at home, you can ask a vendor for help. Cut a piece of ginger and an onion, and everything is ready.

2. Prepare a casserole. The first step is to blanch the water to remove the fishy smell of pig bones. The correct way is to put cold water in the pot, add onion, ginger and cooking wine, and heat it over high fire.

3. With the increase of temperature, blood stains, impurities and fatty oil in pig bones will be released slowly. This layer of foam must be skimmed, because it is dirty and not good for human health. Be sure to skim it.

4, the fire can be cooked for 2-3 minutes, although there are only two big bones, but there are too many floating foam. Look at the real diaphragmatic person, there is blood, bacteria, fat and fat in it, and there is actually a small half basin.

5. Take the casserole to the water pipe, remove the onion and ginger and throw them away. Rinse the big bones clean. Float will affect the taste of soup. Rinse as much as possible.

6. Add water again, add onion and ginger, add enough water at one time, and don't add water twice in the middle. After the fire boils, turn to slow fire and continue to stew for an hour with minimal fire.

7. The soup will be really white and thick, and nothing else will be added. At this time, you can add some salt to taste, just according to your favorite taste, not more or less.

8. You can put some shallots or coriander out of the pot to decorate it. The soup is delicious, not greasy, original and full of nutrition. You have to stew bone soup in this primitive way.

1, blanch the big bones. The correct way is to put cold water into the pot and cook it for about 3 minutes on high fire, during which the floating foam is cleaned and then rinsed again.

2, the water should be added at a time, and no water can be added in the middle. If there is no way, remember to add boiling water.

3. During the whole stewing process, no other seasonings, including salt, are put in, so it is enough to taste a little for the last time.