Nutritious Broth
1.
2 pork leg bones broke in the middle. Wash with warm water.
2.
.Prepare 5 pieces of ginger, 3 pieces of astragalus, 3 pieces of licorice, 10 grams of angelica, 2 roots of Codonopsis. You can also add other nourishing ingredients according to your preferences.
3.
The pork leg bones are blanched for 3-5 minutes to remove the blood foam from the meat.
4.
Take out the blanched pork leg bones and rinse them in warm water for 2-3 times, and then rinse off the blood foam and impurities again. Wash it a few more times to make the soup clearer.
5.
Refill the casserole with water, add pork leg bones and nourishing ingredients. For the soup, we recommend that you use a large casserole with a round belly. This large casserole can hold a lot of soup, because about a quarter of the soup will evaporate during the cooking process, so a large casserole with a belly is ideal for boiling soup. The soup is not easy to pour out when it is covered with a small fire.
6.
If there is blood foam after boiling, remove it with a spoon. Cover and cook for 3-4 hours on low heat. Add 2 tablespoons of salt 30 minutes before serving. If the middle soup evaporates more, you can add some boiling water in it.
7.
Take the bones out of the cooked soup, and use a strainer to remove the soup when it is not hot. After filtration, there is no impurities in the soup, only a little oil star. After putting the soup in the refrigerator, a little oil in the soup will condense into lumps, and it will be completely oil-free after filtering again. The soup is very clear.
8.
Put the cooked soup in a bowl with a lid and refrigerate it for 2-3 days. It can also be stored in the refrigerator after being divided. The meat on the bones is also very delicious. Use 3 tablespoons of light soy sauce, 2 tablespoons of vinegar, 2 tablespoons of water, 1 tablespoon of sesame oil, a little coriander, and chives to make a bowl of sauce. Dip it with the deboned meat. It is especially fragrant.
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