What ingredients are in pork bone soup

Pork bone soup is a soup that has the effect of strengthening the waist and knees, increasing strength, replenishing weakness, and strengthening tendons and bones. It is made from straight bones, fan bones, coccyx, broken bones, onion knots, ginger, wine, and water.

Pork bone soup has a very good nourishing effect, has a very good calcium supplement effect, can promote the absorption of nutrients by the body, has the effect of preventing soreness of the waist and knees, and replenishing qi and blood. In order to ensure the better nutritional effect of the soup, when stewing pork bone soup, you can also put some other ingredients appropriately, such as adding wild yam, wolfberry, etc. This kind of pork bone soup tastes better and has higher nutritional value.

practice

Ingredients

1 small bunch of green onion knots, 1 small piece of ginger, 50 grams of wine, and 5 kilograms of water.

practice

Step 1: Put the bones in warm water and use a rag to clean each bone, especially the blood foam and impurities in the bone seams.

Step 2: Chop the bone into two pieces, put them into the pot, add onion and ginger, and then add cold water. It is best to add enough cold water at one time.

Step 3: Bring to a boil over high heat, skim off the foam (may need to skim 1-2 times depending on the quality of the meat), then turn to low heat and simmer slowly.

Step 4: After skimming off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in an appropriate amount of rice wine, about 50K.

Nutritional Value

Efficacy: It is cold in nature, can strengthen the waist and knees, increase strength, replenish weakness, and strengthen the tendons and bones. If people with weak spleen and stomach and poor digestion eat it, it can easily cause gastrointestinal bloating or diarrhea, so ginger or pepper should be added to the bone soup. The charcoal-ground powder of pig bones is warm in nature and has the effects of stopping diarrhea, strengthening the stomach and nourishing the bones.

Method 2

raw material

500 grams of fan bones, 1000 grams of straight bones, 500 grams of coccyx, 500 grams of broken bones, 1 small bunch of green onions, 1 small piece of ginger, 50 grams of wine, and 5 kilograms of water.

StepsEdit

first step

Put the bones in warm water and use a rag to clean each bone, especially the blood foam and impurities in the bone seams.

Step 2

Chop the bone into two pieces, put them into the pot, add onion and ginger, and then add cold water. It is best to add enough cold water at one time.

Step 3

Bring to a boil over high heat, skim off the foam (this may be necessary 1-2 times, depending on the quality of the meat), then turn to low heat and slowly simmer.

Step 4

After skimming off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in about 50K of wine.

Step 5

From the perspective of nutritional acquisition, you can add an appropriate amount of vinegar after the water boils, because vinegar can dissolve the phosphorus and calcium 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 deliciousness of the soup.

Step 6

Stew for 2-3 hours and then serve the soup! How about it? Generally, pork bone soup can be used continuously. It can be cooked for about 1-3 hours at home and can be used twice until the fan bones are crispy, the bones are grayish in color, and the soup is delicious and the fat nutrition is exhausted. Color: The soup is clear and oily.