Big bone broth does this, the soup is white and delicious, and it is original!

It's cold, and bone broth stew has become a regular guest on my dinner table again.

It is usually a casserole of bone broth simmered on low heat in your spare time, and then stewed with your favorite vegetables when you get home from work, which can be done in a short time, simple and fast, and nutritious and delicious!

So how can you make the bone broth stew white and delicious, easy to match with other ingredients, and not lose the original flavor? A few details to pay attention to are shared as follows:

Preparation of large bone broth

1. Chop the soup bones and wash them.

Put it in a pot, add an appropriate amount of cooking wine, and then add the water that has overflowed the ingredients (it must be cold water).

Bring the heat to a boil and skim off the foam.

2. Remove the blanched soup bones, put them in clean water and then clean the foam on the surface.

3. Put a little oil in the pot, put in the processed soup bones, and then add a few slices of ginger and stir-fry for a while.

4. Put the fried bones into a casserole, add the hot water that has overflowed the ingredients (cold water cannot be used), green onions, ginger slices, and a few jujubes

Cook on high heat until the soup is white

Cover and simmer over low heat for an hour and a half. Simmer until the soup is white and the meat is rotten, add salt and a little wolfberry and cook for another 5 minutes.

Tips:

The salt should not be put in the morning, but should be put in before it comes out of the pan.