Milky bone soup

1

Let the store cut the bones in two pieces from the middle and wash the blood

2

Put some cold water in the pot, put two gingers, then put the washbones in the pot, no lids, and the fire boils

3

When boiled, the oil was thrown away with a spoon until the oil was cleaned up, and the backup was recovered

4

We'll get a spare when the oil is cleared

5

Put a proper amount of boiling water in the pot, put it in the bone, and water is used to overwhelm the bone a little bit higher

6

Put a proper amount of boiling water in the pot, put it in the bone, and water is used to overwhelm the bone a little bit higher【在开始炖的时候可以滴几滴白醋，醋有利于大骨中钙质的析出，煲汤的整个过程不能加盐和其他调味料哦~~~】

7

This is the first soup to be served, then the soup will be poured out, a proper amount of boiling water will be put in the pot, and the second soup will be made after step 4. In turn, three soups

8

Mix all the soup

9

Mix all the soup，取适量汤用来炖玉米汤。其余如果喝不完的话就放入冰箱保存起来，隔天用来做高汤煮面或者继续做汤都很不错哦

10

Clean up the corn

11

Wash the corn and put it in the soup

12

It's in the soup. It's about 30 minutes away

13

It's just a little bit of salt in front of the population

1. Bring the large bones to a boil starting with cold water. Maintain high heat to keep the water boiling while skimming off the floating scum and oil; this step ensures the resulting soup is clear and free of impurities. 2. Place the bones into boiling water, boil over high heat, then reduce to medium heat to simmer. 3. Do not add water or salt during the boiling process. If water is added halfway through, the sudden cooling of the bone surface causes the protein to coagulate easily, preventing it from dissolving into the soup in large quantities and thus reducing the soup's umami. The same principle applies to salt: adding salt during stewing draws moisture out of the bones and causes the protein to solidify, resulting in a thin broth with insufficient flavor. 4. Adding a few drops of vinegar before stewing helps facilitate the release of calcium from the bones.