1. Soak the big bones for half an hour and wash. Cut the green onion and ginger well. There is also a green radish at home, which is a bit cold when eaten raw, so cut it into it and stew it. Just put one star anise.
2. Put the big bone in a pot and boil, skim off the froth while boiling, and cook until no more froth is produced. Take it out and transfer it into a casserole.
3. Add water to the casserole to cover the big bones. Add green onion, ginger, star anise, bring to the boil, cover, reduce heat and simmer. Don't forget to come back and flip and add water in the meantime.
4. When I boiled here for about 1 hour and 20 minutes, the soup turned white, and I can still move it after trying it with chopsticks.
5. At this time, add the radish and salt, and continue to stew. Simmer for another thirty or forty minutes. If you feel the stew is rotten, add some coriander and let it out.
Tips:In the process of stewing bone soup, water needs to be renewed. Many people say that hot water is needed to stew the milky white effect. In fact, it doesn't matter if you pour hot or cold water, I always add cold water directly, and the effect is good. I think it’s important that the froth should be skimmed clean when cooking, and it has something to do with the pot. It can be stewed in an iron pot or a casserole. Once a small aluminum iron pot was used. Still clear soup. Besides, the frozen bones will be worse when stewed.
