Stewed bones

You don't need to put too many seasonings in the stewed bones, it's simple: salt, green onions, ginger and a little wolfberry. Original, nourishing and nutritious.

To make bone broth taste good, the first treatment of the stew is crucial:
First, soak in bloody water;
Second, blanch the water and skim off the foam.

Wash the soup bones first, then soak them in clean water for more than two hours, and soak them in blood water (change the water 2~3 times in the middle).

Put the soup bones soaked in blood water into the pot, pour in water, the amount of water should overflow the ingredients, then add an appropriate amount of cooking wine, bring to a boil over high heat, and skim off the foam. Blanch for two minutes.

Put the blanched soup bones into a casserole, add hot water, and add green onions, ginger slices, and wolfberries.

Bring to a boil over high heat, reduce the heat, cover and keep the casserole boiling and simmer for an hour.

Then add table salt, continue to cover and simmer for 30 minutes.

Add a little coriander when eating, it is more fragrant and delicious.

You can also add your favorite seasonal vegetables to stew together at the right time to make them more nutritious.

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