Milky Bone Soup
1.
Wash the bones: buy the bones and wash them with warm water, because the grease cannot be washed away in cold water.
2.
Soak the bones: soak the washed bones in water, the water will turn red, then change the water. After changing it twice, the color of the water is very light.
3.
Blanching water: Meat blanching can be cooked in hot water, but bones, beef, duck, internal organs and other bloody and heavier blood are in a pot under cold water, add a few slices of ginger and a few peppers, boil them together and wash them-warm Wash with water, add cold water directly, the dirty things will still adhere to the bones and can't be washed off!
4.
To cook the soup: just add a few slices of ginger, a chive knot, and 2 teaspoons of white vinegar.
5.
Skim the soup: As long as it is meat soup, chicken, duck, fish, blood, the soup is clean and clear. The method is: keep the maximum fire boiling, and skim the spoon at the frothy place on the side of the pot, skim it once and then wait for a while and then skim it until there is no dirty froth coming out of the skimming.
6.
Time: Generally, the soup will be boiled for 2-3 hours, the soup is rich and creamy. The bottom-cooked noodles are super delicious, and you can make a delicious bowl by throwing in any ingredients.
Tips:
1. It is difficult to stew milky and rich soup in purple clay pot and electric cooker.
2. Add enough water at one time. When skimming, a part of the water will be skimmed, about 1 bowl, and then although the process of boiling the soup requires a small fire, it also has to boil slightly, and the induction cooker is 900 watts. The largest fire inside the gas stove.
