Where do big bones taste good? What is the best to stew with big bones

Pork bone broth:Ingredients: 2 pork bones, 2 slices of ginger, 1 green onion, appropriate amount of salt, appropriate amount of water.

Step 1: First, knock the pork bones in two and soak them in water for 2 hours.

Step 2: Then put an appropriate amount of water and pork bones in the pot.

Step 3: Light the fire, skim off the blood foam, then remove the pork bones and drain the water.

Step 4: Add pork bones, water, green onion and ginger slices to the pot.

Step 5: Cover and press for 25 minutes.

Step 6: After 25 minutes, add the prepared salt to the pot and stir well.

Step 7: Serve in a bowl.

The home-cooked method of stewing large bone broth is simple, convenient, nutritious and delicious.

Big bone stewed sauerkraut is the best.

Sauerkraut stewed bones are one of the most distinctive dishes in the Northeast cuisine of Chinese cuisine, sauerkraut stewed bones are made of sauerkraut as the main material, and the cooking is mainly stewed, and the taste belongs to home-style taste.

Northern sauerkraut is a very unique ingredient, and it can be hot with big oil and meat, but it can't be talked about at all with vegetables. There is a saying in the Northeast called "potato stewed sauerkraut - very hard", which can best reflect its personality, even if it is a versatile ingredient like potatoes, it can only be put quite hard there when it comes to the sauerkraut brother. The way to eat sauerkraut is roughly "stewed, fried, stuffed, and eaten raw", in recent years, barbecue has become popular, and there are more iron plate frying and tin foil roasting, but no matter which way to eat, it is difficult to find a vegetable to cook with sauerkraut, you have to follow the lard, big bones, meat, skin and fat and even seafood to be harmonious, sour and fragrant satisfaction, deeply revealing the unique taste of Northeast cuisine.

Preparation of large bone stewed sauerkraut:

Ingredients: 1000 grams of Northeast sauerkraut, 1000 grams of pork bones, a little chopped green onion, a little ginger, 2 star anise, 1 teaspoon of Sichuan pepper, appropriate amount of chicken essence, appropriate amount of salt, a little white vinegar, a little vegetable oil, and an appropriate amount of water.

Soak the purchased sauerkraut in water for ten minutes to remove impurities, then cut into shreds, and then choose the soaking time according to your favorite acidity (usually continue to soak for about 1 hour), and squeeze the soaked sauerkraut dry for later use. Soak the big bone stick in water for 4-6 hours, soak it in blood, and then roll it in half for later use (first use the big bone stick to make a circle, and then take the big bone stick to the back of the knife and hit the big bone stick hard, and the big bone stick will break).

Add a little oil to the saucepan, add ginger slices and stir-fry until fragrant, add the big bone stick and add an appropriate amount of water, the amount of water is not over the big bone stick, then add a little white vinegar, star anise and Sichuan pepper, cover and simmer over low heat for 3 hours (skim off the foam halfway).

4.Add a little oil to another pot, add chopped green onion and ginger slices and stir-fry until fragrant, then add sauerkraut, stir-fry for 10 minutes and set aside.

5..After the bone broth is stewed, add the fried sauerkraut, add salt to taste and continue to simmer for 1 hour, sprinkle a little chicken essence before cooking.

Another way to stew sauerkraut with large bones:

1.Wash the large bones, blanch them to remove the blood, and remove them.

2.Cut the sauerkraut into thin strips and soak in water for 20 minutes, remove and squeeze out the water.

3.Put a little oil in the pot and fry the chives and ginger, put cooking wine, soy sauce to bring out the fragrance, and put hot water (the water should not exceed one inch of the big bones).

4.Enlarge the bones and the rest of the seasoning, and leave the salt unlimited.

5.Bring to a boil on high heat, reduce heat to low and simmer for 80 minutes.

6.Then put the sauerkraut in the pot over high heat, low heat for 15 minutes, add salt, and simmer for another 5 minutes.

7.Sauerkraut on the emerald flowers.

The preparation of the big bone stew of potatoes is as follows:

Ingredients: 500 grams of large bones, 2 potatoes, appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan peppercorns, appropriate amount of star anise, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of cooking wine.

1. Soak the big bones in cold water for about 1 hour, soak them in blood water, and then wash them and blanch them in a pot under cold water.

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

3. Blanch the big bones into the pressure cooker, add the boiling water suitable for rolling and covering the baby, add all the seasonings, and set the cooking gear to start the power switch.

4. Tell the pressure cooker to complete it automatically, remove the big bones, and cook the broth for stewing.

5. Peel and wash the potatoes and cut them into large hob pieces.

6. Add an appropriate amount of oil to the wok, stir-fry the chives and five-spice powder, add the pork ribs and stir-fry, add cooking wine and ingredients to stir-fry, add potato pieces and stir-fry.

7. Add an appropriate amount of old soup, bring to a boil over high heat, and simmer over medium heat for about 10 minutes.

8. Collect the juice on high heat, you can leave a little soup, the rice is particularly fragrant, add salt and a little light soy sauce to taste.

9. Remove from the pot. <>

We all know that bone broth is high in calcium and nutrition, so today I will call you another bone method, which is definitely better than stewed soup. Pork bones with sauce flavor, delicious. There are many ways to eat the big bone bar, clear soup, spicy, and fragrant sauce.

But to be honest, the sauce is still delicious, and I buy that kind of stick bone and fan bone. Come back and get a big pot of sauce with rotten meat and bone marrow. It's really super satisfying to eat.

It can prevent fat deposition in the cardiovascular system, maintain the elasticity of blood vessels, reduce subcutaneous fat deposition, and avoid obesity. In short, drinking some of these soups often is very nourishing and nourishing. Pour in a little white vinegar, cooking wine, water, water is not over the big bones, turn to low heat and simmer for 40 minutes after boiling, put in the shredded sauerkraut that squeezes out the water, simmer for another two hours, add salt and monosodium glutamate to taste, cook for 10 minutes to get out of the pot.

This sauce stick bone bar, it's not delicious if it's boiled less, a bunch of bones are more lively in the pot, the bones are in a good mood, and the boiled ones are naturally more delicious. What if there were more people? No matter how many people there are, you can buy some cheap dishes, and how expensive it is for so many people to eat stick bones!

Bring to a boil on high heat and turn to low heat and simmer, wait for eight minutes of cooking, put in refined salt, take it out after boiling for fifteen minutes, put the bone broth into the minced monosodium glutamate coriander, very delicious, you can also cook noodles, make hot pot, stew, are good choices.

Chop the big bones into small pieces, wash them, and pass them through the water Put them in a casserole, add an appropriate amount of water, add ginger and stew for 2 hours, skim off the foam, wash the red dates and put them in the pot Put them in a casserole and stew for 30 minutes, and then put a few drops of vinegar and salt So for middle-aged and elderly people, drinking some bone broth can slow down bone aging. Similarly, bone broth can also be beneficial for bone growth in teenagers. So I'd like to introduce a big bone approach.

Bone collagen is the best quality bone in soup. (To choose pork bones, to two large ends, the middle of the small kind, not both sides are flat, that has no bone marrow, and then you should be careful not to choose too much meat).

The big bones are cooked first, and then we put some green onions, ginger, garlic, and some tangerine peel, and these diarrhea are boiled in the pot to rent out all the flavors, and then we take it out and put some chili sauce on it.

If you want to make big bones delicious, I think you can use them to marinate or boil soup, the first taste is more delicious, and it will be more nutritious, you can try it.

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. This practice is most pleasant for people who are physically weak.

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 second senior brother's meat is not something that can be eaten if you want to, so don't even let go of the bones.

The dish of Chinese New Year's Eve rice is definitely indispensable, and I don't want to make it really fragrant according to my method.

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In this season, stew large bones with kelp to cool off the heat. The general rule is: put less kelp and more meat, and the time must be sufficient.