Lotus bone soup

1

Lean wash is cut into a roller. Bones wash is ready

2

Let's start with a pot of water, put it in the big bone, squeezing it for a few minutes and boil it out

3

Bones after extraction

4

Wash it with cold water, to be used。

5

All materials and water that have been washed and ready for use are put into electric pressure pans. It's a few drops of vinegar

6

Start the soup key. Once the soup's ready, put a little salt in it

7

Here we go

1. Use cold water to make soup, and be sure to add enough all at once. Cold water prevents the protein on the outer layer of the meat from solidifying immediately, allowing proteins from both the inside and outside to fully dissolve into the soup, making the flavor more savory. 2. When making bone broth, add a few drops of white vinegar, as vinegar helps dissolve the calcium and phosphorus from the bones into the soup. Also, do not add salt too early, because salt causes the moisture in the meat to escape quickly, accelerating protein coagulation and affecting the taste of the soup.