How to make the best stick bones? How to make a good bang bone

We all know that stick bones are very nutritious and delicious when used in stewed soup, but if you often eat stewed stick bones, you will get tired of eating them. I like to drink stick bone broth but I prefer to eat my dad's soy sauce stick bones, I can nibble on 4 big stick bones by myself. <>

You need two stick bones to make sauce stick bones, and the number of stick bones can be put according to how many people in your family eat. Then there is ginger, green onion, soybean paste, Sichuan pepper, star anise, cinnamon, bay leaves, oyster sauce, tofu milk, dark soy sauce, rock sugar. Then cut the stick bone from the middle into a large bowl, fill it with water, and soak out the blood in the stick bone.

Then cut the green onion into pieces and set aside the ginger slices. Then take out the pot and boil it and pour the oil into it, then put the green onion, ginger, pepper, star anise, cinnamon, bay leaf in and fry until fragrant, pick up the stick bones and put them in the pot and fry for a while, and wait until the meat of the stick bones turns white, then put a little dark soy sauce, a little oyster sauce, and a little soybean paste to continue to fry. It is necessary to fry until the stick bones are all coated with seasoning.

Then take a large casserole with half a pot of water, put in green onions, ginger, star anise, cinnamon, bay leaves and boil together, after boiling, put a little soy sauce, a little oyster sauce, and then put a piece of tofu into it, and then put a little rock sugar and soybean paste and stir it, put the stick bones that have just been fried into it, turn it off into low heat and stew it until it boils. It should simmer for about an hour or two.

Wait until the bones of the rod are ripe and rake and then turn on a high fire to boil the water dry, don't burn the water too dry, just leave a little bit. Then it will be ready to serve on plates. The sauce stick bones taste particularly fragrant, and you can also take a straw to suck out the bone oil in the big stick bones, which is a little salty.

You can also ask for a bowl of white rice, scoop a spoonful of unboiled soup with a spoon, and eat it with bibimbap, and you can eat two bowls of dry rice with a set of kimchi, and you can eat it to your heart's content.

I think the soup is the best.

Including the soup that was originally used to drink, the stick bones can't be eaten, who has a feeling? If you boil the bones for a longer time, the soup will be particularly delicious. I usually buy stick bones, I never eat bones, I don't eat meat, the meat is more edible, I only drink soup, and I especially like it, the soup with stick bones is particularly fragrant.

In my family, it just so happens that the distribution of meat is very even, that is, my father loves bones, and my mother loves meat, and I just love soup, so every time I buy meat, my meat at home will not be wasted.

Every time I want to drink soup, I don't like to drink pork rib soup, I don't like it, I drink chicken soup, duck soup, I feel too greasy, I just feel, stick, the soup boiled out of the bones, especially pure, especially when boiled out, after boiling for a long time, the kind of bone broth that becomes particularly white, smells really fragrant, every time my family eats big bones, I will ask my mother to put a little more soup in the pot, so that when I can't finish it at night in winter, I can also make noodles the next morning.

Like my dad just doesn't like to drink soup, he loves to eat bones, today there is not much meat on the bones, but it eats the bone marrow in the bones, every time I eat meat, there are mainly bones, he likes to gnaw bones slowly, every time my dad eats bones, I am there laughing, why do you have meat and don't eat soup, desperately want to gnaw bones, dad said that bones gnaw is very delicious, but also very fragrant.

I laughed, and I thought to myself that Dad is just like a puppy, maybe each of us has different hobbies, so we like different things. It's like when I'm usually at home, I don't want to eat the fat at home, and my sister loves to eat it very much, so her ** is very good, so I feel that the bones are big, and it is not delicious to do anything else, only to drink clear soup is a little better.

The steps of the practice of the large bone stick.

1.Use the back of the knife to crack open the bone stick, because it is difficult to break the bone when it is cooked.

2.Stir-fry it in boiling water, and remember that the bones should be headed down, otherwise the bone marrow will run away.

3.Strain the broth and set aside.

4.Stir-fry the pot with green onions, ginger and garlic, and then put in the flower horns and ingredients, so that it is particularly fragrant.

5.When the aroma comes out, add it to the clear soup, and then put the bones face down.

6.After boiling, read the small fire bones, add some salt, and adjust the mouth.

7.When you see that the soup has turned white, and the basic bones are almost all (about 20 minutes), you can take it out and let it cool.

8.Let the bones cool, and prepare a cup of large prick.

In addition to the delicious soup, the pork stick bones are actually braised and eaten, and the taste is also very delicious.

Today I will share with you a braised stick bone, Lubu pork is crispy and delicious, and the more you bite it, the more fragrant it is.

Ingredients: pork bones, light soy sauce, dark soy sauce, rock sugar, ginger, green onion, salt, cinnamon, star anise, grass fruit, oil, water.

Method: After buying the pork stick bones, soak them in water to remove the blood. Pour water into the pot, put in the pork stick bones, add a little cooking wine, and burn.

After the water in the pot is boiling, cook the pork bones for a few more minutes, remove them, and wash off the foam on the surface with warm water.

Pour oil into the pot, add 4 to 5 pieces of rock sugar, start to boil the sugar, and add water when the sugar in the pot turns dark brown and bubbling.

Add light soy sauce and dark soy sauce to adjust the color, add cinnamon, star anise and grass fruit, and finally add the blanched pork stick bones, cover the pot, bring to a boil over high heat, turn to low heat and simmer.

Cook until the pork bones are cooked, frank but not rotten, add salt to taste, add green onion knots and ginger slices, cover the pot, and continue to simmer over low heat.

When the water in the pot is not very much, open the lid and let the juice be collected, and the braised stick bones are ready, put on a plate, and add some chopped green onions for decoration.

Ingredients: 1600 grams of beef bones, 500 grams of steak Accessories: 5 grams of sesame seeds.

Seasoning: 10 grams of ginger, 15 grams of green onions, 10 grams of garlic (white skin), 10 grams of salt, 2 grams of pepper.

1.Soak the beef offal bones (600 grams), pork ribs and beef bones (1000 grams) in cold water for about 1 hour and remove them;

2.Then put it in boiling water to completely scald off the blood;

3.Put the beef offal and beef bones in a large pot, add the green onion, ginger, garlic and plenty of water;

4.Bring to a boil over a fire, then turn to medium heat and boil until half of the water in the pot remains, and use a spoon to remove the grease and foam floating on it at any time;

5.When the soup is milky white, add the beef ribs and simmer for 3 hours, using a spoon to remove the fat and foam floating on it at any time;

6.After cooking until the meat is rotten, remove the ribs, scrape off the flesh from the bones and cut into thin slices;

7.The bones continue to simmer until the soup turns into a thick, milky white stock;

8.Place the thin slices of meat in a bowl, pour over the hot broth, sprinkle with chopped green onions and sesame seeds, and add salt and pepper.

Put 3000 grams of water in the pot, put the beef and beef bones in at the same time, first boil on a high fire, then skim off the blood foam, cook for a while, and then move to a slight heat to cook (do not boil).

Beat off the foam while cooking. At the same time, the salt, shallots, carrots, and celery are boiled in a wild pot.

It takes about 2-3 hours to cook the soup with the above amount, if the meat is hard, it is laborious to insert it, and the blood water comes out of the fork hole after pulling out, and it needs to be cooked again, after the meat is all cooked, it needs to be filtered with Luo or a muslin cloth to remove impurities, and it can be served.

1. Chop the beef bones, wash them, boil them in boiling water for 5 minutes, remove them and wash them; Peel the carrots and onions separately and cut into large pieces.

1. Add water to the pot and bring to a boil, put the beef ribs and cook for 3-4 minutes, remove and wash;

2. Remove from the pot and add water, add beef ribs, star anise, ginger slices, orange peel;

3. Bring the heat to a boil, turn to medium heat for 45 minutes, add red dates and rice wine;

4. Simmer for 1 hour until the meat is crispy;

5. Take the casserole and put in the vermicelli, rice cakes, red dates and beef ribs;

6. Add beef broth and a pinch of salt, sprinkle with chopped green onions, and cook for a few minutes.

Excipients: 2 tender corn, 1 white radish, appropriate amount of green onion and ginger. Seasoning: cooking wine, chicken essence, salt.

1. Cut off the stick bone from it, blanch and wash off the foam for later use.

2. Peel the radish and cut it into hob pieces for later use, and peel and wash the tender corn.

3. After the water in the saucepan boils, put in the stick bones, and when the water boils again, skim off the foam.

4. Pour in cooking wine, if you have rapeseed oil at home, you can drop three or four drops in this step, this method can make the soup thick and white.

5. Add the loose ginger pieces and green onions, change to low heat and simmer for more than 3 hours.

6. Add radish and tender corn, simmer for another 30 minutes, add salt and chicken essence to taste.

7. The time of stewing must be guaranteed, and the collagen in the bones needs to be boiled for a certain amount of time before it can surface on the surface of the bones or melt the soup, so the stewing time must be guaranteed.

Experience sharing. 1. Although the stick bones have been blanched in advance, after putting them in the stew pot and boiling the water, they should still skim the foam to ensure that the soup is clear.

2. The stick bone broth should be stewed for at least 3 hours, and it is good to see that the cartilage on the stick bone cracks and thickens.

3. In the process of stewing bone broth, vinegar can be added according to personal taste, which can promote the calcium to be fully dissolved in the soup.

Nutritive value. For carnifers, white radish is also a good thing, it can remove greasy, help digestion, and it also contains.

Carrot stick bone broth.

Carrot stick bone broth.

Lignin, which can improve macrophage viability and engulf cancer cells. Of course, meat food is also useful for white radish, which is rich in fat-soluble vitamins, which can be absorbed by the human body with the help of meat, so it should not be an exaggeration to say that white radish and meat are the best partners in the food world.

Excipient raw materials. 2 tender corn, 1 white radish, appropriate amount of green onion and ginger. Seasoning: cooking wine, chicken essence, salt.

Related Materials. What is delicious on the stick bone stew: 1. Radish; 2. Lotus root; 3. Green cabbage; 4. Root of Zal (as long as the root); 5. bean sprouts; 6. Lotus white with potatoes; 7. a winter melon; 8. Peas, vermicelli; 9. Tofu.

1 white radish, 2 pork bones, ginger, salt, Sichuan pepper, cooking wine, vinegar, sesame oil, chicken essence, chopped green onion.

Big Bone Broth Other series.

Other series of large bone broth (12 photos).

1.Peel the white radish and cut it into hob pieces for later use.

2.Knock the bobbin bones into sections, wash them with cold water, then put them in boiling water, add a little salt and cooking wine and blanch them for 1-2 minutes, skim off the foam on the water surface, and remove the bobbin bones for later use.

3.Take a pot and add 2 3 water into it, put it on the stove and boil it over a strong fire, pour the tube bones and radish into the pot, add a small piece of old ginger (pat a few times with the side of the knife), a few peppercorns, drop a few drops of vinegar (so that the calcium in the bones is easier to dissolve into the soup), and after boiling over high heat, you can simmer for about 1 and a half hours.

4.Prepare a large bowl, put a little chopped green onion, salt, chicken essence, sesame oil, and put the soup in it, and you're done, and the fragrant radish bone broth is ready!

Tips: In the pot of stewed bones, the water should be added at one time, and not added halfway;

Don't put salt when stewing, and add it to the pot of soup when it's time to eat;

When stewing bone broth, add some vinegar to the soup so that the calcium in the bones will be stewed.

Barrel bones, also known as pig stick bones, contains a lot of bone marrow and calcium, with it stewed soup, whether it is nutrition or calcium supplement effect is far more than ribs, a pig stick bone to buy is not cheap, but expensive to buy, children can not do without. Pork stick bones are stewed with radish that nourishes qi and strengthens the spleen, which is nourishing and moisturizing, and it is perfect to drink in autumn.

1.First of all, we prepare a barrel bone, chop it into pieces with a machete, soak it in clean water, and remove the blood inside.

2.One white radish and one carrot, peeled and cut into hob pieces.

3.Prepare a small handful of wolfberries and soak them in water; Cut the shallots into chopped green onions, cut the green onions into sections, cut the ginger into slices and put them together, grab a few star anise and set aside.

4.After the ingredients are ready, we first blanch the tube bones: boil water and cold water in the pot into the tube bones, the tube bones are easy to boil out the blood water in the tube bones under the cold water pot, after the water is boiled, the floating powder in the pot is removed, blanch for about 2 minutes, and pour out the tube bones tightly and rinse them clean.

5.Boil water in the pot again, the amount of water should be a little more, so as not to stew dry, put in the barrel bones, green onion and garlic, ginger slices and star anise, pour in 5 grams of cooking wine to remove the fish, 6 grams of salt, boil the water over high heat, and beat the floating powder in the pot.

6.Then cover the pot and cook over medium-low heat for 45 minutes. After 45 minutes, we lifted the lid and saw that the bone broth was very rich and milky.

7.We took out the green onions, ginger and star anise from the pot and used them, and put the bone broth in the casserole.

8.Boil water in the pot, put a grate, and put the freshly cut radish in it and steam it for five minutes, so that the radish can precipitate nutrients faster without being soft and rotten.

9.After five minutes, take out the steamed radish and put it into the tube bone broth, then add the wolfberries, add a little chicken powder, continue to cover the pot and cook over low heat for about eight minutes, so that the fragrance of the radish can be integrated into the soup.

After a few minutes, sprinkle with chopped green onions, drizzle in sesame oil, and it is delicious.

Well, this fragrant and nutritious radish tube bone broth is ready, and friends who like it should try it quickly.