Magnum Bone Broth

Magnum Bone Broth

1. Blanch the stick bones in water and put a spoonful of cooking wine to remove the fishy.

2. The blanched stick bones are rinsed with clean water to remove foreign objects such as blood foam.

3. Put the stick bones in the casserole and add enough water at a time.

4. Add green onions and ginger.

5. Turn the pot to the lowest heat and simmer for 2 hours.

6. Skim oil and foam during the cooking process.

7. Turn off the heat and wait for the soup to cool slightly and strain with a fine mesh sieve.

8. Separate the broth and the meat and bones into a fresh-keeping box.

9. After the soup is cool, cover it and store it in the refrigerator. It can also be stored in a fresh-keeping bag.

Tips:

1. The stick bones must be blanched

2. Be sure to have a small fire during the boiling process, the hot soup will become muddy

3. Skim the oily flowers and froth to make the soup clearer

4. It is best to filter with a sieve to filter out the bone residue, which is safer when eating