How to stew the big stick bone stew, how to make the big stick bone soup delicious

First of all, we need to prepare the ingredients for the soup, prepare fresh stick bones, ginger, garlic, salt and green onions, the first step is to clean the stick bones with water, and then put them in a basin, pour water to submerge the stick bones, and soak them for two to three hours, so that the blood and impurities in the stick bones can be soaked out, and these impurities and blood are the main culprits that make the soup unpalatable.

The second step is to wait until the stick bones are soaked and then wash them with cold water, then add cooking oil to the pot, adjust the heat to high heat, let the oil temperature rise, then put ginger, green onions and garlic into the stir-fry, after the fragrant, you can put the stick bones into the pot and stir-fry evenly, the third step is to wait until the stick bones are fried out of the meat fragrance and darkened color, you can pour boiling water into the pot and cook together.

The method is not very simple, just remember to soak the impurities and dirty blood with water first, you can cook the stick bone broth very delicious, and you can cook it with many different side dishes, such as corn, carrots, Huaishan, kelp, etc., and stewing with different vegetables will have different effects.

1) After the pork stick bones are thawed, soak them in cold water for 3 hours, and change the water 3 times during this period to remove the blood. (2) Pork stick bones in a pot under cold water, skim off the foam after boiling, and rinse well. (3) Put the blanched pork stick bones into the pot again, add an appropriate amount of boiling water, and the amount of water is not over the meat.

4) Add all the ingredients and add the dark soy sauce.

5) Add two tablespoons of bean paste, add an appropriate amount of salt, bring to a boil over high heat, and simmer for 2 hours until the meat is soft and rotten.

The big pig bone is the tube bone, the two heads are large, the middle is small, it is dumbbell-shaped, the bone is rich in bone marrow, contains a lot of calcium, and is one of the common and best calcium supplements. Pork bones are used as stewed soup, which is delicious and popular with everyone. Now the chef is sharing a soup made with bobbin bones and other ingredients, and I hope you like it.

The materials to be prepared are:

Tube bones, corn, peanuts, wolfberry, ginger slices, cooking wine, salt;

Cooking process: 1. Soak the bones in water for 2-3 hours to remove the blood;

2. Pot under cold water, remove the bleeding water;

3. Divide the bobbin bone into two, clean it and set it aside;

4. Change the corn to about 4 cm for later use; Peanuts are cleaned;

5. Boil the soup pot well, put the bones into the pot, and add water;

6. Add ginger slices and green onions, add cooking wine, bring to a boil over high heat, and skim off the foam;

6. Continue to simmer over medium heat for 20 minutes, then add corn, peanuts and wolfberries to a boil and turn to low heat.

7. Simmer on low heat for about an hour and a half, add a little salt and pepper, and it is delicious;

This soup is actually an authentic Guangdong old fire soup, so it not only has a good calcium supplementation effect, but also can effectively reduce cholesterol, and has a certain preventive effect on coronary heart disease, arteriosclerosis, hypertension and other diseases.

Big bone broth boiled with big stick bones.

Big stick bones, the most suitable for soup, delicious taste, is an excellent nutritional supplement. ”

Ingredient breakdown. Ingredients.

2 large stick bones.

Accessories. Appropriate amount of green onions.

Ginger to taste. Salt to taste.

Cooking oil to taste.

Salty and umami taste. Cooking process.

Hours of time-consuming.

Normal difficulty. Steps to make a large bone broth.

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Wash the ingredients, cut the green onion into sections, and slice the ginger.

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Soak the washed stick bones in clean water for more than 30 minutes, and change the water twice halfway.

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Boil water in a soup pot, put in the stick bones, blanch to remove the blood foam, and remove it. Wash the soup pot and boil the water for later use.

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Pour a little oil into a wok, heat it, put the stick bones in, stir-fry for two minutes, and put it in the soup pot.

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Add green onion and ginger, cook over high heat until the soup becomes thick and white, then turn to low heat and simmer for 3 hours.

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Add salt to taste before turning off the heat.

Tips. Buying skills for big stick bones:

1. Look, the color of the rod bone is normal, there is a certain gloss, and the spinal cord of the spinal cord cavity is full and shiny. The fractures of the pork bones should be bright red, and the flesh of the bone belt should also be bright.

2. Smell, the fresh stick bones have a unique fishy smell of pork, but it is not the taste of raw material deterioration.

3. Touch, the surface of the fresh rod bone is smooth, not sticky, and there is a layer of air-dried film.

Stewing the big stick bones in an iron pot needs to be simmered on high heat for about 40 to 90 minutes.

Pressure cookers are generally used nowadays.

Go stewed, and if using a pressure cooker, just choose the right gear.

It's okay, there are pork bones, beef bones, chicken bones, the bones are different, and the stewing time is slightly different, generally within forty minutes, but if you want to use the big bone stew soup to drink, then the time should be stewed longer, otherwise the nutrients in the bones are not completely out.

Stewed bones in an iron pot is a home-cooked dish, and the main raw materials for making it are pork ribs and cooking wine.

Star anise, vinegar. The soup boiled by Big Bone is more nutritious, and drinking it in moderation can improve one's own immunity and be good for health. Key to rent the book in boiling bone broth.

When you add ginger, onion, cooking wine, etc. to remove the fishy smell. In daily life, large bone broth can be used to cook noodles, wontons, etc.

Don't chop up the big bones and blanch them again

Buy back pork stick bones, don't let the merchant chop open, although it is convenient, but that's not right. Buy the whole root directly, put it in cold water, and soak it for two hours.

Then put the bones in the pot neatly, blanch, skim off the foam after the water boils, boil for 2 3 minutes, take out, dry at room temperature until it is not hot, hit the middle of the bone with the back of the knife, rotate the bone to beat, so that it is easy to knock off, the bone marrow in the bone is still full, and it will not be lost because of blanching. That's why I don't buy bones that are chopped open.

Add a little lard to another pan.

After receiving the melt, add a few slices of ginger and green onions, stir-fry the fragrance, put in the broken bones, and then stir-fry to reduce the moisture on the surface of the bones, which can reduce the fishy smell. Whoever wants to add enough at once, do not add water in the middle, and in addition, do not use an iron pot for stewed meat, and the soup stewed in an iron pot will never be white.

It's best to use a casserole, and if you don't have a casserole, use a pot made of other materials instead! After the heat is boiling, simmer over medium-high heat for another 40 minutes, and remember to use low heat to stew pork ribs. In this process, prepare a white radish, peel it and cut it into hob pieces, or change it to carrots, corn, kelp, etc. according to your taste.

Prepare a few more red dates and goji berries to wash.

After boiling for a while, add the white radish, pick out the ginger slices and green onions, and then add an appropriate amount of salt.

Flavouring. The bone broth itself is very delicious, you don't need to put too many condiments, and after boiling for ten minutes, add jujubes and goji berries. Cook over medium heat for 15 minutes. Finally, add an appropriate amount of pepper before removing from the pan.

That's it.

The best way to make soup with big stick bones:Ingredients. 2 pork bones, 4 servings.

Accessories. 2 slices of ginger, 1 green onion, 1 teaspoon of salt.

1. Crack the big stick bone into two pieces from the middle and soak it in water for 1 hour.

2. Then put a pot under cold water.

3. After boiling, skim off the blood foam.

4. Remove and drain.

5. Add the blanched stick bones to the pressure cooker, add half a pot of hot water, and add green onions and ginger slices.

6. Cover and press for 25 minutes.

7. After pressing, add 1 teaspoon of salt.

8. Put it in a bowl and serve.

9. Diagram of the finished product of stewed bone broth.

Summary. Hello dear!!Wash the bones of the sticks and slice the green onion and ginger. 2.Pour oil into the pan, pour star anise, Sichuan pepper, cinnamon, green onion and ginger and chili pepper into the pot and stir-fry until fragrant. 3.Put the big stick bones in a pot and simmer for 1 hour with soy sauce, salt and water.

Hello dear!!Wash the big stick bones, slice the green onion and ginger. 2.Pour oil into the pot, pour star anise, Sichuan pepper, cinnamon, green onion and ginger and chili pepper into the pot and stir-fry until fragrant. 3.Put the big stick bones in the pot and simmer for 1 hour with soy sauce, salt and water.

Dear, the first step: wash the big bones and clean the hand cover, boil the water, put it in a pot under cold water, add cooking wine and ginger, boil the boiling water over high heat to remove the fish, remember to skim off the floating dust when blanching, after blanching the water, add a few bones to remove it, and wash it again. Clean the corn and cut it into small pieces, when cutting the corn, there will be some corn kernels to come out, these corn kernels should not be thrown away, it is okay to put them in the soup, and the residue is very delicious in the end.

Step 2: Put the bones in the casserole, add the corn to the sleepy, the water is not over the ingredients, cover the pot, boil over high heat, cover the pot, after the lid is covered, change to low heat and simmer, always pay attention to the amount of water in the casserole when simmering, if the amount of water is too small, when adding water, you must heat the water, you can not add cold water, adding cold water will seriously affect the taste of the soup, after simmering for 3 hours, the bone broth can be out of the pot.

Honey, 2 pounds of stick bones, jujubes, wolfberries, peanut kernels, green onions, salt. The specific steps are as follows:1

Let the merchant chop the pork stick bones into small pieces, put them in a basin, wash them twice, and wash away the blood. 2.Add water to the pot and heat it, bring it to a boil, put in the stick bones, blanch the water, and start it.

3.Stir it to heat the rod bones evenly, and after the water boils again, remove the rod bones. 4.

Add an appropriate amount of water to the casserole, put the blanched stick bones into the sand and let Zhiru pot, and boil over high heat for 5After boiling over high heat, add jujubes, wolfberries, peanuts and green onions, turn to low heat and simmer for 3 hours.

The preparation of stewed big stick bones is as follows:Ingredients: 2 pork bones, 2 slices of ginger, 1 green onion, 1 teaspoon of refined salt.

1. Crack the big stick bone into two pieces from the middle and soak it in water for 1 hour.

2. Then laugh coldly in the underwater pot.

3. After boiling, skim off the blood foam.

4. Remove and drain.

5. Add the blanched stick bones to the pressure cooker, add half a pot of hot water to the mold, and add green onions and ginger slices.

6. Cover and press for 25 minutes.

7. After pressing, add 1 teaspoon of salt.

8. Put it in a bowl and serve.

The delicious stew of the big stick bones is as follows:

Use tangerine ingredients: 1000 grams of big bones (tube bones or big stick bones), 50 grams of chives, seven or eight slices of ginger, a little white vinegar, an appropriate amount of wolfberry, an appropriate amount of cooking wine, and an appropriate amount of salt.

Steps: 1. Rinse the big bones, soak them in water for half an hour to remove the blood (when you buy them, you have to ask the boss to split them, otherwise you can only stare at them when you go home), take out the bones and put cold water into the pot, put three pieces of ginger and a little cooking wine, cover and boil over high heat, open the lid and boil for two minutes to boil out all the blood.

2. Turn off the heat and remove the bones, rinse the blood foam with running warm water, and do not boil the water.

3. After rinsing all of them, put them in a pot, put three or four slices of ginger slices, tie them into a knot with a small handful of chives, and put in warm water that has not covered the bones.

4. Cover and boil for 3 hours according to the soup button, after boiling for half an hour, remove the ginger slices and green onion knots and discard them, and then drop a few drops of white vinegar, which can retain the calcium substance of the bones to prevent loss, cover and continue to boil.

5. Twenty minutes before starting from the pot, put in more than a dozen wolfberries, add two or three teaspoons of salt (here the salt is put separately), cover and continue until the end of the time.

6. The fragrant and thick bone broth is really comfortable to drink a bowl of warm and warm body in winter....

As follows:

Ingredients: 3500g pork leg bones.

Excipients: 40g dark soy sauce, 40g light soy sauce, 50g cooking wine, 35g refined salt, 60g rock sugar, appropriate amount of stewed meat seasoning, 2 star anise, appropriate amount of ginger slices.

1. Put the leg bones in a basin of water to wash and soak the blood water, and change the water several times every half an hour.

2. Put half a pot of water in the pot and boil to enlarge the bones.

3. After boiling the pot again, boil for 8 minutes and remove it, and do not pour out the water for cooking meat.

4. Rinse the pork bones with water and remove the hair from the pig skin by the way.

5. Wash the pot and put water in the pot, the amount of water should be over the bones. After boiling, put the leg bones in the fight.

6. Prepare the seasoning packet, ginger, ingredients and water-based seasonings.

7. Put in the water-based seasoning according to the cong repeatedly.

8. Seasoning package.

9. Rock sugar. <>

10. Sliced ginger.

11. After boiling, turn to low heat and simmer for about an hour, and add salt.

12. Until it is stewed (poke it with a chopstick), it means that the meat is cooked.

13. Stew the big bones out of the pot.