How to make the best pork bone soup

Pork bone soup is a health soup that many people like to drink. It tastes very delicious and has high nutritional value. Some collagen and calcium will be fully integrated into the soup, which has a certain calcium supplement effect. Of course, we know that the calcium in pork bone soup is large molecule calcium, which is not easily absorbed by the human body. So adding a few drops of vinegar into the soup will help promote the shrinkage of large molecules, which will help the human body to supplement calcium.

How to make the best pork bone soup

It is not difficult to make pork bone soup, but it does take some effort to make the soup fragrant, sweet, without any peculiar smell, and to let the aroma of the ingredients fully release. In fact, it is not difficult to make delicious pork bone soup. First, you need to choose the right pot, then choose the right ingredients, and finally add salt to season when the soup is almost ready. However, making soup is easier said than done. If the ingredients are not fresh, especially the pork bones, the soup will be ruined.

It is best to use a pressure cooker to make pork bone soup. The high-pressure steam can make the food absorb the flavor faster. Especially when using a pressure cooker to make lotus root soup, the lotus root will be very soft and powdery. However, if you use a pressure cooker to make pork bone soup, it is best not to add vinegar, otherwise a lot of aluminum in the pork bones will dissolve. It is best to use a casserole to add vinegar to cook pork bone soup. In addition to the pot, the ingredients must be fresh. Fresh pork bones are pink, will quickly return to their original shape when pressed, and are not sticky. The surface is dry. This kind of pork bones are fresh, and the pork bone soup made from them will naturally taste fresh and sweet.

There is one particularly important step in making delicious pork bone soup, which is to scoop out the blood foam from the pork bones. You can blanch the pork bones in hot water for 3-5 minutes, then scoop out the floating foam and then make soup, or you can put all the ingredients into the pot and take them out when white foam appears on the surface of the soup. The white foam is not clean and will affect the delicious taste of the soup.

Specific approach

Step 1: Boil a pot of water, put in the pork chops, blanch them for a few minutes to boil out the blood in the bones, remove the bones and pour out the water.

Step 2: Add cold water to the pressure cooker, put in the ginger slices, then put in the blanched pork bones, add some pepper powder, and it is very important to add a few drops of white vinegar.

PS: 1. When stewing soup with cold water, be sure to add enough cold water at one time. Cold water can prevent the protein on the outer layer of the meat from coagulating immediately, so that the protein on the inner and outer layers can be fully dissolved into the soup, making the soup taste more delicious.

2. When stewing bone soup, add a few drops of white vinegar, because vinegar can dissolve the calcium and phosphorus 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 taste of the soup.

3. In my opinion, using a pressure cooker to stew bone soup will produce more oil, and the soup will be thicker, whiter, and more delicious. Moreover, it is not easy to stew the bone soup for too long, as long cooking will destroy the protein in the bones.

Step 3: Stir evenly in a clockwise direction with a spoon, cover the pot, and cook over high heat. When gas begins to come out of the pressure cooker, cook over high heat for three minutes, then switch to low heat and simmer for 30 minutes. Wait until there is no more gas coming out of the pressure cooker before opening the lid.

Step 4: There is a lot of oil on the bone soup. You can collect the oil floating on the surface of the soup in a small bowl and set it aside for next cooking.

Step 5: Divide the soup in the pot into 2-3 fresh-keeping boxes and put them in the freezer of the refrigerator. When you want to eat, take out a box, thaw it, boil it, and add the vegetables to cook. Just add a little salt to the soup and it will be delicious and nutritious, and the cooked vegetables will not lose vitamins.