How to make bone broth

The broth from large bones can be used as noodle soup for boiling noodles or vermicelli, etc. It can also be used as the soup base for spicy hot pot. It has a relatively high nutritional value and a light taste, which is suitable for improving people's appetite. There are many types of bone broth, which is mainly determined by the ingredients you choose. If you choose carrot and corn stew, it will be sweeter, and if you choose lotus root, the taste will be lighter.

How to make stock

The method of making broth is very particular, because there are many types of broth, and the methods of making different broths are naturally different. However, the basic cooking methods are similar, except that the raw materials are slightly different and the processing methods are somewhat different. To meet the needs of different tastes, here are some common ways to make soup. If you love thick soup, learn it now!

Meat and bone broth: prepare 1 tube bone, 1 piece of ginger, 5g white peppercorns, and 10g longan meat. Prepare a pot of boiling water, put the pork bones in and blanch them for half a minute, then pick them out, rinse them under running water and set aside; smash the longan shells, peel off the pulp and set aside; prepare an appropriate amount of boiling water and pour it into the soup pot (the amount of water should be enough to cover the bones), put in the pork bones, ginger slices, longan pulp and peppercorns, and boil over high heat; after boiling, remove the foam floating on the surface, turn to low heat and simmer for 4 hours.

Pork bone broth: Wash the pork bones and spine, cut them into large pieces, put them into boiling water to remove the blood, then take them out and put them into a soup pot with boiling water, add onion and ginger, and simmer for 3 to 4 hours.

Chicken broth: Rinse the chicken rack, blanch it in boiling water, put it into a soup pot, add appropriate amount of water and boil it, then simmer on low heat for 2 hours, add a few pieces of ginger to enhance the flavor and remove the fishy smell, continue to cook until the soup is thick and fragrant, then skim off the floating oil.

Beef bone broth: Wash the beef bones and cut them into large pieces. Put them into boiling water to remove the blood. After taking them out, put them into a soup pot with boiling water, add onion segments and ginger pieces, bring to a boil over high heat, then simmer over low heat for 4 to 5 hours. Cook until the soup becomes milky white and thick.

Smoked bone broth: Wash the calf bones and remove excess fat, chop them into pieces and put them in the oven. Bake them until they turn brown. Then put the roasted veal bones into a pot of boiling water, add bay leaves, thyme, cloves, and tangerine peel, bring to a boil, then simmer on low heat for 3 to 4 hours. Skim the soup and filter it with gauze.