Name: Healthy Water Stick Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Cob bone; 1 shallot; Several pieces ginger; 1 star anise; A few pepper; A few drops Soy sauce; A few drops Vinegar; A few drops Cooking Wine; A teaspoon Five spice powder; Some salt; 2 parsley

Healthy Water Stick Bone Soup

by Xia Xiaoqi's Lounge

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Banggutang can play an anti-aging effect, which is simply the gospel of a large number of crushes. In addition, drinking Banggutang often has great benefits for middle-aged and adolescents.
(Here is-Xuxu-Talking-Boundary Line)
Rod bones refer to the leg bones of animals such as cattle, sheep and pigs. The bone marrow is very rich and nutritious. In addition to protein, fat, and vitamins, bar bones also contain a large amount of calcium phosphate, collagen, and bone mucin. The most important thing in human bones is the bone marrow. The red and white blood cells in the blood are formed in the bone marrow. With the increase of age and the aging of the body, the function of the bone marrow to produce red and white blood cells gradually declines, and the function of the bone marrow decreases, which directly affects To the body’s metabolic capacity. The collagen contained in Banggutang just can enhance the body's ability to produce blood cells and also beautify. Therefore, for middle-aged and elderly people, drinking some stick bone soup for conditioning can slow down bone aging; similarly, stick bone soup can also help young people's bone growth. "

Healthy Water Stick Bone Soup

1. Soak the stick bones with water until they turn white. It takes three or four hours. It is recommended to soak before going to work in the morning and come back from get off work in the afternoon (this is what I did, haha)

2. This step is generally not necessary, but if you don’t like the greasy soup, you can remove the white fat from the cob bones.

3. Put the cob bones in a pot to blanch water, and use a spoon to remove the foam on the top. When the froth is less, take the cob bones out, change the water in the pot and blanch the cob bones again until there is almost no froth. In this way, it will be cleaner and the stewed soup will be clearer.

4. Get all the accessories in your free time during blanching

5. Rinse the cob bones with cold water (remove the foam attached to the cob bones), then put them in the rice cooker, pour in the onion, ginger, star anise and pepper, add a few drops of vinegar, soy sauce, cooking wine, sprinkle with salt, and marinate for a quarter of an hour.

6. Pour in the right amount of drinking water, the amount of water just exceeds the cob bones. Cover the lid and start the porridge/soup function and start to stew. After the stew, it will automatically prompt and keep warm