What kind of soup is best made with pork bones?

Big bone soup is not only delicious, but most importantly, it has high nutritional value. Big bone soup can supplement calcium, enhance immunity, nourish the human stomach and intestines, is good for digestion, and is good for human skin. It has a beautifying effect and can replenish qi and blood. Drinking bone soup is beneficial to the development of children. Big bones can be used with many foods to make soup. What kind of soup is delicious with big bones? Let’s take a look at it next.

1. What kind of soup is best made with pork bones?

The soup made with big bones and radishes is delicious.

2. Ingredients

White radish, red dates, large bones, Codonopsis pilosula, and Sichuan peppercorns.

3. Specific steps

1. Peel and rinse the white radish, then put it into the stew pot;

2. Add carrots, red dates, big bones, codonopsis, pepper, cooking wine, and water (2/3 pot of water);

3. Bring to a boil over high heat, remove the foam and simmer for about 2-3 hours until the soup becomes thick.

4. The efficacy and function of pig bones

Pork bones are warm in nature, sweet and salty in taste, and enter the spleen and stomach meridians. They have the effects of tonifying spleen qi, moistening the intestines and stomach, producing body fluids, nourishing the body, moisturizing the skin, tonifying the middle and replenishing qi, and nourishing blood and strengthening bones. Children who regularly drink bone soup can replenish the body's necessary collagen and other substances in a timely manner, enhance the bone marrow's hematopoietic function, and help bone growth and development. Adults who drink it can delay aging.

5. Tips for making pork bones

1. The method of making bone soup recommended by nutrition experts is: before stewing the soup, smash the washed bones first, then put in cold water, add enough cold water at one time, and slowly heat it up. After the water boils, add vinegar in an appropriate amount, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; at the same time, do not add salt too early, because salt can make the water contained in the meat run out quickly, which will accelerate the coagulation of protein and affect the deliciousness of the soup; in addition, the experts recommend that the stewing utensil is a pressure cooker, because the time for boiling the soup in a pressure cooker will not be too long, and the loss of vitamins and other nutrients in the soup will not be too large, and the trace elements contained in the bone marrow are also easily absorbed by humans.

2. When stewing bone soup (or fish soup), it is best to use cold water. Because there is usually a little meat on the bones, if you pour hot or boiling water into the pot at the beginning, the surface of the meat will suddenly be exposed to high temperature, and the protein in the outer layer of the meat will solidify immediately, making the protein in the inner layer unable to fully dissolve into the soup. Only by adding enough cold water at one time and heating it slowly can the protein be fully dissolved into the soup, and the soup will taste more delicious.

3. The early stage of fracture (1 to 2 weeks) is mostly a period of immobilization. At this time, you should avoid eating too greasy bone soup and a large amount of difficult-to-digest meat. It is also not advisable to consume too much calcium. Foods that are easy to digest and absorb are fine. Supplements should be taken in the middle and late stages of the fracture to play a role in conditioning.

6. Taboos on eating pig bones

It is forbidden to eat during cold and fever period, and those infected with acute enteritis should avoid eating it. It is not advisable to drink pork rib soup in the early stage of fracture. You can eat a small amount in the middle stage, and drinking it in the later stage can achieve a good therapeutic effect.