Ingredients: big bone, onion, ginger, cooking wine, white vinegar, coriander, medlar and salt.

Specific practices:

Prepare 3 kg of big bones, soak them in clean water for 10 minute, and then wash them with flowing clean water. Add cold water to the pot, put the big bones in, and add some cooking wine. First, bring the fire to a boil, skim off the foam and cook for another 5 minutes. Time's up. Take out the big bones and clean them again.

Pour oil into the pot, shake the pot, let the edge part get a little oil, and put the big bones in it to fry. The fried sides are slightly yellow, and the water is heated without ingredients. Boil on high heat for 5 minutes first (if there is foam, remember to skim it).

After the soup is milky white, pour the bones and soup into the casserole, add some onions, ginger slices and white vinegar, cover it, simmer for 1 hour, and when the time is up, add some medlar, coriander and salt and stir, and then take out the pot.

skill

First: soak the big bones for a while, soak the blood out, and then blanch them in the pot, so that the big bones will be treated more cleanly and have no fishy smell.

Second: fry the big bones in a pot until the fried noodles turn slightly yellow, and then add hot water. Remember to heat the water, which is the key to milky white soup.