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Stick Bone Soup (original Juice)
by Fish head puff pastry
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the bones, add some white wine to the boiled water to blanch the bleeding foam, wash the blood foam, put it in a casserole, add cold water and boil at will, add sliced ginger and green onion, cover and boil, turn to low heat, do not worry, no longer soup It's white. Tang Bai is mainly used in casserole!
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2. The longer the simmering time is, the better. I paused for more than 40 minutes for almost an hour. I opened it and it smelled special, and I started drinking! Don't add salt to the soup! Just let it simmer! If you want to drink soup, take the soup out of a bowl, add seasonings to the bowl, do not add anything in the stewing pot and continue to simmer. If the soup is short, add water, cover the lid and let it continue to simmer on its own! It can be simmered for a day, but you should pay attention to adding water, don’t stew in a dry pot, turn off the fire when something happens, and turn on the fire again when you come back, it’s okay.
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3. For the seasoning in the bowl, I added salt, white pepper, and chicken essence (you can also add some if you have coriander and chives, if you don't have it, you can omit) I add less, and I think it is lighter and more delicious!
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4. A bowl of authentic bone broth, fragrant! ! ! ! !
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