How to cook pork bone soup, it should be delicious???

Ingredients for pork bone broth: Ingredients: 500 grams of fan bones, 1000 grams of straight bones, 500 grams of tail bones, 500 grams of broken bones, 1 small pinch of green onion, 1 small piece of ginger, 50 grams of wine, 5 kg of water.

Preparation of pork bone broth: Step 1: Put the bones in warm water, wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones, and wipe them off and clean.

Step 2: Split the straight bone, split two pieces, and put it in the pot (I use a clay pot here, because my wife said that she would not consider eating it except for the meat stewed in the clay pot), add green onions and ginger, and then put in cold water, which is best to add enough at one time. Step 3:

Bring to a boil over high heat, skim off the foam (depending on the quality of the meat, you may need to skim 1-2 times), reduce the heat to low and slowly simmer. Step 3: Skim off the scum (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in an appropriate amount of wine (depending on the amount of wine).

Hey, hey, just kidding) 50k or so. Step 4: From the perspective of nutrient acquisition, vinegar can be added in an appropriate amount after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; At the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of proteins and affect the deliciousness of the soup.

Step 5: Simmer for 2-3 hours and then make the soup! Isn't that good?

Generally, pork bone broth can be used continuously, it can be boiled for about 1-3 hours at home, and it can be used twice until the fan bones have been crisped, the bone color is gray and dark, and the soup has been exhausted in umami and fat nutrition. Color: Soup is clear and bleached.

Ham and winter melon pork bone soup Ingredients: 75 grams of cooked ham, 250 grams of winter melon, 500 grams of pork bones, 4 grams of refined salt, 2 grams of monosodium glutamate, 2 green onions, 3 slices of ginger, a little cooking wine Method: 1. Wash the winter melon, cut it into long strips and thin slices, and set aside.

Then cut the cooked ham into 12 slices of the same size, set aside 2, put the pork bones, green onion and ginger into the pot, add an appropriate amount of water and boil with fire, skim off the oil slick, add cooking wine, and then switch to simmering for 2 hours 3, when the soup is mellow, take out the pork bones and green onion and ginger, put in the winter melon, and cook for another 3-5 minutes to cook. Adjust the taste with refined salt and monosodium glutamate, put it in a large soup bowl and cover it with ham slices.

Pork bone yam and wolfberry soup is good.

Ingredients: an appropriate amount of pork cavity bones, two small yam roots, a piece of ginger, a small handful of wolfberry, an appropriate amount of salt 1, two yam, do not scrape the skin after washing, and then scrape the skin and cut it into pieces before entering the soup to prevent oxidation and blackening;

2. Chop the pork bones, blanch them in a pot of cold water to remove blood foam, this pot is relatively large, and it can be divided into two meals;

3. Cut the ginger into thick slices and put them in a casserole;

4. Take an appropriate amount of pork bones into the pot and add an appropriate amount of hot water;

5. Sit the pot on the electric saucepan, cover the lid, select the "soup" program, schedule the hour, and adjust the time according to the taste; You can also use an ordinary saucepan or casserole, but you have to keep the heat low throughout;

6. When there are about 40 minutes left, scrape the skin of the yam and cut it into pieces;

7. Put it in the bone broth and finish the rest of the time;

8. Put in a small handful of wolfberries before leaving the pot, sprinkle salt according to taste, and remove from the pot, so that it is done.

Rice cooker pork bone health soup! I have to say that rice cookers are really good at making soup.

1. Lotus root has the effect of nourishing the stomach and nourishing yin, strengthening the spleen and invigorating qi, and making soup together with pork ribs can strengthen the spleen and appetize;

2. The smell of corn is fragrant, and cooking soup with pork ribs can help increase appetite and reduce greasy feeling;

3. Kelp contains alginate, alginic acid and other substances, which can help lower blood pressure and lipids, and make soup with pork ribs, which helps to reduce the body's absorption of saturated fat and cholesterol;

4. Winter melon has the effect of moistening the lungs and rejuvenating the lungs, clearing heat and diuretic, and the propylene glycol contained in it can effectively inhibit the conversion of sugars into fat, which is very suitable for making soup with pork ribs.

Step 1: Soak the pork bones in water.

When many people stew bone broth, they will blanch the pork bones they bought, in fact, this is not right, the correct way is to put the pig bones into clean water and soak them for 3 hours (you need to change the water once halfway), so that the blood in the pork bones can flow out completely, so that the stewed pork bone broth is more fragrant and white. If you have been to the back kitchen of the restaurant, you will find that the pig bones have been soaked in clean water, and the faucet is still putting water, the purpose is to remove the blood in the pig bones.

Step 2: Blanch the pork bones in a pot under cold water.

Put the soaked pork bones and an appropriate amount of water into the pot, then boil the water over high heat, continue to cook for 3 minutes after boiling, then remove the pig bones, rinse them with cold water twice and set aside. Pork bones must be blanched in cold water, because cold water can make the fishy smell in the pork bones completely boiled, so that the cooked bone broth is full of flavor. Do not use hot water or boiling water, it will cause the fishy smell to be unboiled.

Step 3: Stir-fry the pork bones and simmer over low heat.

Put an appropriate amount of oil in the pot, when the oil temperature is heated to 7, put the pork bones and ginger into the pot, fry the pork bones for 2 minutes over medium heat, and then put 5ml of liquor into the pot and continue to fry for 30 seconds (the liquor is to remove the fishy smell in the pig bones), and then put the fried pork bones into the casserole, and put an appropriate amount of hot water and salt into the casserole.

Put the pork leg bones into the pot, add coarse hail and put enough cold water, and slowly boil it over low heat to make its protein and other nutrients gradually dissolve into the water. Don't put salt too early.

After boiling, the heat can be adjusted to higher to skim off the foam impurities, and then pour a small spoon of white vinegar, which can help the dissolution of trace elements such as calcium, make the soup more delicious, you can add some green onions, ginger to boil together.

You can also add some red dates, wolfberries, white radish pieces, the soup will be more nutritious and delicious, keep the medium and low heat for 1-2 hours, a pot of delicious and rich soup is good, you can make your favorite soup dishes according to your own taste, nutritious and delicious.

1. Boil pork leg bone broth and blanch it with boiling water first, which is the traditional method. Although blanching can remove blood and water impurities, when the bones and flesh are scalded with hot water, the protein will coagulate, resulting in the inability to release nutrients.

2. If you think there is a lot of blood and water, you can soak it in water for a period of time before doing it, so that the blood in it can be fully dissolved, and then rinse it several times with water or rice washing water (washed out of the meat white).

Lamb bone broth. Here's how it works:

1: Open the large bones and boil them in cold water.

2: After foaming, put about 10 peppercorns in the soup, cut the green onion into sections, and preferably put some carrots (because carrots are small ginseng and have high nutritional value) to stew together, and add salt when the pot is raised.

3: It is best to put enough water at one time, do not lift the lid halfway, if it is a pressure cooker stew, you can enjoy both delicious and nutritious bone broth in ten minutes. It is most pleasant for people who are weak to come to the rock.

No matter what animal bones are, they are in a pot under cold water, and the bones will be smashed open. Medium heat until the foam is removed. Add spices and seasonings, add some cooking wine, a little vinegar, and if you like to drink clear soup, simmer it over low heat for about two hours (without covering).

If you want to drink thick soup (that is, milk soup), cook it for half an hour on high heat (cover) and then cook it over low heat for about an hour (don't dry the pot without covering, the water must be added at one time, and you can only add boiling water when you have to add it, which will definitely affect the quality), do not put salt before the pot, and you can point vinegar after removing the foam, which is conducive to the dissolution of calcium in the bone in the soup. How you want to drink it after it comes out of the pot depends on your hobby, and there are no rules. The most calcium-replenishing is beef bone broth.

Pork bones are more suitable for soup, pork bone soup has good nutritional value, ordinary people can drink, pork bone soup is characterized by nourishing and refreshing, adding different ingredients, the effect is different. What I'm going to do today is stewed pork bone soup with figs, which is a special dish that you can try if you like.

Ingredients: 150 grams of pork bones, 5 slices of ginger, 10 grams of dried figs, 10 grams of apricots, 5 grams of lilies, 10 grams of jade bamboo, 1 shallot, 1 teaspoon salt, 1 tablespoon of cooking wine.

Preparation of pork soup bones:

1. Put the figs, jade bamboo, and lily into a bowl, add water and soak them;

2. Bring the water to a boil in the pot, add the pork bones, then add ginger slices, green onion knots and an appropriate amount of cooking wine, blanch for 10 minutes, and remove them;

3. Add pork bones to the casserole, add apricots and soaked ingredients, add an appropriate amount of figs, ginger slices, and water, cover the pot and cook for about 2 hours;

4. Before starting from the pot, add an appropriate amount of salt and mix well, put it out, and sprinkle with chopped green onions.

Tips: Pork bones are rich in protein, fat, and vitamins, which have the effect of nourishing yin and yang, and nourishing essence and blood.

The delicious and nutritious recipe for pork bone broth is as follows:Ingredients: 700 grams of pork bones, 5 grams of shredded ginger, 1 white radish, 3 chives, 10 grams of cooking wine, 2 grams of salt, 2 grams of chicken powder, 5 grams of oil.

The specific steps are as follows:

1. Prepare the ingredients.

2. Shred the ginger and cut the radish into cubes.

3. Hot water in a pot, add pork bones, chives, remove the fishy foam.

4. Pour hot water into the pot and pour in the pork bones.

5. Add white radish, shredded ginger, chives, cooking wine, salt, oyster sauce and chicken powder.

6. Simmer for an hour.

7. Diagram of the finished bone broth.

The recipe for a delicious and nutritious pork bone soup is as follows:Ingredients: 2 tube bones, 200 grams of bamboo shoots.

Excipients: 20 grams of ham, 3 conpoys, 5 grams of shrimp, 5 grams of rock fungus.

1. Buy the pork bones, remove the water, beat the blood foam, and add some ginger and shallots, cooking wine, pepper, and peppercorns.

2. Soak the bamboo shoots for 10 minutes and cut into cubes.

3. Jinhua ham is used for ham, the meat is relatively tight, and the taste is very salty and fresh.

4. Use the best top-quality scallops, mainly to improve the freshness.

5. The selection of shrimp, its main grip is also fresh, this bowl soup does not add any salt and monosodium glutamate chicken essence, all of which are the saltiness and umami of the ingredients themselves.

6. Add rock fungus, which is a little smaller than the fungus and a little harder, which is best used for stir-frying and stewing soup.

7. Simmer the bones over low heat for 2 hours, then put the ingredients in and simmer for 30 minutes.