Ingredients: big bones.

Seasoning required: onion, ginger, star anise, fragrant leaves, cooking wine, salt, longan and medlar.

1. Clean the bought big bones, blanch them in a pot with cold water, pour a proper amount of cooking wine to remove fishy smell, blanch them in water, and foam will come out when blanching. Don't blanch for too long, then rinse with warm water, and remember not to wash with cold water, or the stewed big bones will turn into firewood.

2. Put the foam-washed big bones into the pressure cooker, add appropriate amount of water, add longan, medlar, green onion, ginger slices, star anise and fragrant leaves, remember not to put too much seasoning, and add appropriate amount of salt in the middle. The big bone stewed in this way is the original flavor, otherwise the seasoning in the soup is too heavy and the nutrition is lost.

3, press the soup button, stew for an hour and a half, sprinkle some parsley conditionally, sprinkle some chopped green onion unconditionally, and take out the pot. There are no conditions and things to put at home, so I prepared some small ingredients to eat, put minced meat in a bowl, put in the right amount of mature vinegar and sesame oil, and you can eat garlic with big bone meat and drink a soup, which is too fragrant.

Two tips for stewing big bones

1, there is a lot of blood in the big bone, and the big bone smells fishy, so the stewed big bone must smell fishy, so if the big bone soup tastes good, you must clean the big bone, soak it in cold water 1 hour, and add 2 spoonfuls of edible salt to remove the blood from the big bone. The big bone soup stewed in this way is delicious and has no fishy smell!

When stewing big bones, remember not to put salt too early. The stewed big bones are meaty, not tender and the soup is not delicious. The correct time to put salt is to stew the big bones until 1 hour, then add a proper amount of salt, and be sure to put less salt.