Many people think that making pork bone soup is very difficult because they don’t know how to cook it to make it taste better, so we need to divide the method into several steps, and put the prepared raw materials in sequence according to different steps. This way, it can be completed quickly and protect the heat, making the pork bone soup more fragrant and rich.

Pork bone soup

Materials

Main ingredients: 500g spareribs, 1000g straight bone, 500g tail vertebrae, 500g crushed bone, 1 small bundle of scallion ties, 1 small piece of ginger, 50g wine, 5 kilograms of clear water.

Method

Step 1: Put the bones in warm water, use a rag to wash each bone clean, especially the blood foam and impurities in the bone crevices, which must be wiped off and cleaned.

Step 2: Break the straight bone in half, split it into two pieces, and put it in the pot (I use a clay pot here because my wife said she wouldn’t consider eating anything except for meat cooked in a clay pot), add scallions and ginger, and then add cold water, and it’s best to add enough water at one time.

Step 3: Boil with high heat, skim the foam (it may need to skim 1-2 times depending on the meat quality), then turn the heat down to simmer slowly.

Step 3: Skim the foam (it may need to skim 1-2 times depending on the meat quality) after removing the foam, then turn the heat down to simmer, and then add an appropriate amount of wine, about 50K.

Step 4: From the perspective of nutritional acquisition, you can add a little vinegar when the water boils, because vinegar can dissolve 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 in the meat escape quickly, which will accelerate the coagulation of protein, affecting the deliciousness of the soup.

Step 5: After boiling for 2-3 hours, the soup is ready, which means the extraction process is complete! How about it, not bad, right? Generally, pork bone soup can be used continuously, and it can be cooked for about 1-3 hours at home, which can be used twice. The soup is ready when the spareribs are tender, the bone color turns dark gray, and the fresh taste and nutritional fat in the soup are exhausted. Color: The soup is clear and floats with oil.