What's delicious to stew with bone

Bones, also known as tubular bones, are a food that many people like to eat. The most suitable cooking method for pork shanks is to make soup. Of course, when stewing soup with marrow bones, you can also add some other ingredients, which will make the marrow bone stew more delicious and nutritious. Next, I will introduce to you the methods of yam and pork bone stew, white radish and pork bone stew, and lotus root and pork bone stew!

1. How to make Chinese yam bone soup

1. Remove the bone residue from the bone marrow, wash it and set aside

2. Cut carrots and yam into dice, slice jujube and ginger, and set aside hawthorn and walnuts

3. Boil water. The water should cover the shanks. After the water boils, put the shanks in the pot and boil over high heat. If you don’t like too much oil, you can boil it for a while.

4. Cook until most of the blood is boiled out, then rinse with cold water

5. Put all the ingredients into the pot with cold water and add an appropriate amount of water, generally enough to cover the ingredients by more than two fingers.

6. Put it into the electric pressure cooker and cover it with the lid.

7. Turn on the power, press the soup button, and after 20 minutes, add salt and boil.

8. Open the pot, add salt, and boil it. Then you can eat it.

2. White radish bone soup

1. Wash the shank bone

2. Peel the white radish and cut into dice. Put 6 bowls of water in a pot and bring to boil.

3. Put oil in the pan, add ginger and stir-fry slightly, then add the bones and stir-fry for one minute.

4. Put the fried bones into the boiling carrot soup.

5. Bring to a boil over high heat, then simmer over low heat for 1.5 hours.

6. Add salt according to your personal taste and sprinkle some green onions when drinking.

3. Lotus root and bone soup

1. Rinse the pork shanks, put them in cold water, add a few slices of ginger, add the shanks and bring to a boil over high heat, then remove the blood foam floating on the surface, remove and drain the water for later use.

2. Peel the lotus root, cut it diagonally into pieces and set aside. Peel the ginger and flatten it for later use.

3. Pour cold water into a pot, add ginger and candied dates, bring to a boil over high heat, then add pork shank, simmer over high heat for about 15 minutes, then switch to medium heat and continue to simmer for 1 hour. Pour in lotus root, bring to a boil over high heat, then switch to medium heat and simmer for about half an hour, then switch to medium-low heat and simmer for about 1 hour until the lotus root is soft and glutinous.

4. Add salt to taste and sprinkle with chives before serving.

Tips: When cooking lotus root for a long time, it is best to use ceramic or stainless steel containers, avoid using iron or aluminum pots, and try not to use an iron knife to cut the lotus root to reduce oxidation.