Add a little vinegar when stewing the pork bones, and the soup cooked in this way is very calcium supplements.
Not only does the meat smell, but the bone marrow also tastes great. The soup is also delicious with a little coriander sprinkled on it.
Stewed bone
Recipe Recommendations
- pig bones 1000 grams
- onion 1 grams
- ginger slices 1 grams
- aniseed of 2
- refined salt 1 teaspoon
- rice vinegar appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Stewed bone
1
Prepare 1000 grams of pig bones.
2
Blanch the cleaned bones in a pan.
3
Wash the scalded bones with water again.
4
Prepare onions, ginger, and aniseed for later use.
5
Put the big bones into the pan, add enough water, and add all the ingredients in Figure 4.
6
Add 1 teaspoon of salt (adding salt is easier to taste at this time) and a small amount of rice vinegar.
7
Bring to a boil over high heat, simmer over low heat for about 2 hours until the meat becomes soft and rotten before serving the pan.Stewed bone Make Tips
1. Remember to add a small amount of vinegar when stewing big bones, which is more conducive to the absorption of calcium. 2. Excess bone soup can be cooled and divided into small portions, put into fresh bags and placed in the refrigerator for freezing, and stored for cooking noodles or cooking.