Improved Supo Soup
1.
Soak the stick bones or fan bones in water for 1-2 hours.
2.
Soak the stick bones or fan bones in water for 1-2 hours.
3.
After the water is boiled, use a strainer to remove the blood foam.
4.
After skimming the blood foam for the first time, the froth after the second boiling is basically white, and there is a lot of fat. At this time, you can gently skim the froth on the surface. The fat will taste more delicious when left in the soup. .
5.
Cut the green onion into large pieces, cut the ginger into large pieces, and a whole clove of garlic. After skimming the froth, put the above ingredients in the pot. During the waiting period, like enoki mushrooms, tomatoes and lettuce, remove the roots of enoki mushrooms and cut the tomatoes into pieces.
6.
After 15 minutes, remove the ginger first, leave the green onion and garlic cloves and continue to cook. This will remove the fishy taste without leaving the ginger flavor in the soup.
7.
Pick out the green onion and garlic cloves in another 15-20 minutes and discard. After that, add tomatoes, enoki mushrooms and lettuce to the pot and continue to stew, while adding appropriate amount of salt.
8.
When the vegetables are cooked, they can be out of the pan. Add a little MSG when out of the pan.
Tips:
1. Compared with spare ribs, stick bones and fan bones are more suitable for soup, and the soup is milky white
2. Bone stick cold water pot can completely boil the nutrients in the bone stick and dissolve it in the soup
3. The filter spoon in the picture is especially recommended, the mesh is very dense, basically it can skim the foam very cleanly without removing the nutrition
4. My personal experience is that after the bone broth is cooked, put a bowl into the fresh-keeping box and refrigerate in the refrigerator before putting the vegetables. Next time you need the bone broth, you can take it out and use it directly~
