Name: Big Bone Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Pig bones; 1 corn; 3 slices ginger; 1 shallot; 3 cloves garlic; 6 Shallots; 10 capsules Wolfberry; 2 tablets Bay leaf; 1 Cinnamon; 5 Dried chili; 2 tablespoons Vinegar

Big Bone Soup

by Qiuyue0815

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Dabanggu soup is delicious and nutritious. Add some vinegar moderately during the production process, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; at the same time, do not put salt too early, because salt will quickly run out the water contained in the meat and accelerate the coagulation of protein , Affect the deliciousness of the soup. And don't cook it for too long, as long cooking will destroy the protein in the bones. Big bone soup is usually eaten two or three times in a row at home. For example, you can make winter melon soup, salt porridge, vermicelli soup, noodle soup, etc. I also put some shallots here. Green onions have the functions of dispelling wind and cold, reducing inflammation, sterilizing, preventing colds and bronchitis. It can accumulate when cutting green onions.

Big Bone Soup

1. Wash the big stick bones in water

2. Spare: ginger, green onion, garlic, shallot, wolfberry, bay leaf, cinnamon, dried chili

3. When the bone broth is cooked, cut the corn into sections. Put salt. Continue to simmer for about half an hour

4. Bone over the boiling water

5. Wash

6. Refill the pot with water, put the prepared big stick bone, cooking wine, prepared seasoning, pepper, aniseed, etc. After the water is boiled, add some vinegar. Simmer on low heat for about 2 hours (depending on your home cooking appliance to master the time)

7. When the bone broth stewed seven or eight are mature, add the corn segments. Put salt. Continue to simmer for about half an hour. Put chopped green onion or coriander, pepper, etc. out of the pot