How to make bone broth

Pork bones are a relatively common type of bone. Many people like to use them to make soup. Pork bones are rich in collagen and bone marrow. Regularly using pork bones to make soup has a certain effect on supplementing calcium, promoting physical development and beautifying the skin. Many times people prefer to use pork bones to make broth, store the prepared broth in the refrigerator, and add some broth when cooking, which can replace water and make the dishes more delicious and nutritious.

Ingredients: pork bones. Preparation steps: soak the bones in cold water twice to remove the blood. If you have an ozone machine, it will be better to use it. If you usually have small pieces of leftover skin when you buy meat, put them in as well. Put the bones in cold water, boil until boiling and foam appears, then turn off the heat, pour out the water in the pot, and then wash the pork bones with warm water. After washing the pot, refill it with clean water, put in the washed pork ribs after blanching, add two or three slices of ginger, a knot of scallion and an appropriate amount of cooking wine. Add enough water at one time, 4 to 5 cm higher than the pork bones, because the water will evaporate and become less during the cooking process. The cooking time is 1 hour. Bring to a boil over high heat, then reduce to medium-low heat and keep simmering. Skim off any foam that floats to the surface. Simmer until the soup becomes less and white, and the pork bones are soft and crispy, then add salt to taste and turn off the heat. Use a strainer to filter out the chopped green onion, ginger and bones. Put it into a fresh-keeping box, let it cool, and then put it in the refrigerator. Refrigerate it for two or three days, and freeze it for one or two weeks. It is especially good for cooking wontons, porridge, or soup.

Tips: 1. For storage in the freezer, you can use a sealed fresh-keeping box. To save storage space, you can also put it in a sealed fresh-keeping bag and freeze it. When you are ready to eat, take it out and heat it directly in a pot. 2. Pork bone broth can be used to cook pork bone ramen, hot soup noodles, plain noodles, large and small wontons, vegetable porridge, and soup. Adding a little broth when stir-frying will make the dish taste very delicious. It is really versatile.

3. It is best to use pork shank bones to make soup, as the soup will be more fragrant. If you don’t have shank bones, you can use cavity bones, but the taste will be worse. If you think the soup is too greasy, you can skim off the solidified floating oil after it has cooled.

Nutritional value of pork bones 1. As the saying goes, "The essence of bones is in the soup." According to analysis, animal bones contain a variety of substances that have nutritional, nourishing and health-care functions for the human body. They have the health-care effects of adding bone marrow, increasing blood, slowing down aging, and prolonging life. 2. Comparing the nutritional components of pig bones with those of fresh pork, you will find that the content of protein, iron, calcium and phosphorus is much higher than that of fresh pork. For example, the protein content is 120% higher than eggs, 100% higher than pork, 61% higher than beef, and 23% higher than milk powder. The iron content is more than 9 times that of milk powder, 8.5 times that of beef, 2.5 times that of pork, and more than 1 times that of eggs. The calcium and phosphorus content is much higher than other foods. What is particularly valuable is that the nutrients in bone broth are easier for the human body to digest and absorb than plant-based foods.

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