Nutritious Broth
1.
2 pork leg bones are broken in the middle, clean with warm water
2.
Prepare 5 pieces of ginger, 3 pieces of astragalus, 3 pieces of licorice, 10 grams of angelica, and 2 roots of Codonopsis. You can also add other nourishing ingredients according to your preferences.
3.
Pork leg bones are blanched for 3-5 minutes to remove blood foam from the meat
4.
The blanched pork leg bones are taken out and rinsed in warm water for 2-3 times, and the blood foam and impurities are rinsed again. Washing several times to make the soup clearer
5.
Refill the casserole with water, add pork leg bones and nourishing ingredients. It is recommended that you use a large round-bellied casserole for the soup. Such a large casserole can hold a lot of soup, because the soup will evaporate about a quarter during the boiling process. So a large round-bellied casserole is ideal for boiling soup. The soup will not come out easily when 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 it is out of the pot, add some boiling water if the middle soup evaporates more
7.
Take out the bones of the cooked soup. When it is not hot, use a filter to remove the soup. After filtering, the soup has no impurities and only a little oil star. After putting the soup in the refrigerator, the little oil in the soup will condense into blocks. Filter again Then it will be completely oil-free and 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 divided and stored in the refrigerator. 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. Eat with bones and flesh, special incense
