Although there is not much meat on the bone, its value cannot be ignored. There is no meat in the bones, but the stew, the taste and nutrition are melted into the soup, the taste is delicious, the nutrition is high, and sometimes it is more fragrant than eating meat.

Recently, the price of pork is cheap, and pork bones are also cheap, so buy two or three catties of stewed soup at home, which can be paired with white radish, lotus root, kelp and other ingredients, which is delicious and nutritious.

Stewed bone broth, many people pursue milky white, but in fact, the soup is not white, which does not affect the taste of the soup. Moreover, the bone broth in the restaurant is made with seasonings such as Sanhua evaporated milk and flavor enhancers, so the stewed bone broth is milky white and delicious.

Usually we stew bone broth by ourselves, it is not recommended to add these chemical seasonings, according to the correct method, you can also stew milky and delicious bone broth. The following sharing method: When stewing bone broth, keep in mind the principle of "2 do not put", the white meat of the soup is fragrant and not greasy, and the nutrition is fully retained.

First of all, we must know the principle of "2 don't let go":

Don't enlarge garlic:

As a common seasoning, garlic has a unique spicy taste, but when stewing bone broth, we should pursue the original flavor of bone broth, not the stimulation of garlic.

No cooking wine:

Cooking wine is an important condiment in cooking, it can remove the smell and enhance the flavor, but when stewing bone broth, we should avoid its use. Because cooking wine contains alcohol, excessive evaporation during stewing will increase the alcohol concentration in the soup, which not only destroys the original taste of bone broth, but also is not suitable for some special groups such as pregnant women and children. So, by setting the cooking wine aside, our bone broth will be more refreshing and pleasant.

Here's how to make bone broth:

First, soak the bones in water, soak them in bloody water, and then clean them and set them aside.

Put the pork bones into a pot, add some green onions, ginger and water, bring to a boil, skim off the foam, and remove for later use.

Stir-fry the oil, then add the pork ribs and stir-fry, I mix dried fish and dried shellfish to increase the fresh taste, and add some ginger slices to stir-fry for a while.

Then add hot water, bring to a boil over high heat, and simmer for 1 hours.

Finally, add the white radish, continue to simmer for 10 minutes, add a little salt and monosodium glutamate to taste before cooking, and sprinkle some chopped green onions.

Therefore, it is recommended that everyone stew bone broth in the future, and do not add garlic and cooking wine. Add some ginger and it will also be nice to get rid of the fish. At the same time, if conditions permit, it can also be paired with white radish and other ingredients to remove the flavor and increase the fragrance.

Proofread by Zhuang Wu