What's delicious in bone soup?

Bones are not only nutritious, but also beneficial to physical health. They can supplement calcium, which is relatively scarce in the human body. However, before making bone soup, you must first wash the bones, put them in a pot with cold water, and after the water in the pot boils, you can add some vinegar in an appropriate amount. Vinegar can make the phosphorus and calcium in the bones dissolve better into the soup. Pregnant women and people with weak bodies should drink big bone soup in particular.

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. This process is called "water removal" or "water flying", which not only removes blood, but also removes some fat to avoid being too greasy.

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.

PS: You can add white radish, cabbage, lettuce, green bamboo shoots, lotus root, mushrooms and other vegetables into the soup and cook them together. When eating, you can also make a sauce according to your personal taste and dip it in the vegetables. This is very suitable for eating in winter, and it will warm your body and make you feel comfortable.

--First of all, there are three things to note:

1. The preferred utensil for making soup is a casserole, followed by a cast iron pot, and then a stainless steel pot.

2. Select the ingredients for making soup. The best bone to use for bone soup is pig leg bones, followed by dragon bones, and then pig skulls.

3. Control the heat when making soup. Cooking method: Put enough water in the casserole and add bones. Bring to a boil over high heat, then simmer over low heat for 2 hours. If you don’t want it to be so greasy, remove the floating oil on the soup and season it. The soup made in this way is delicious and clear. If you want the soup to be like milk, use medium heat in the last hour of cooking. That way, the soup will be milky white.