I often drink this soup at home, it tastes delicious and satisfying, and I am not afraid of cold in winter

Boil bone broth

Ingredient Preparation:

1. Please prepare 2 pork stick bones, and ask the meat seller to help you chop the pork stick bones into several sections, so that when you make the soup next, you can also absorb the bone marrow in the bones. I prefer to choose the hind leg because the pork bones here contain less oil, and the muscles are more chewy and fragrant.

2. Prepare auxiliary ingredients: 3 slices of ginger, a handful of small green cabbage (baby cabbage), 1 green onion knot, about 6 grams of salt, and a little chicken essence (you can also leave chicken essence alone).

Steps:

1. Roughly clean the big stick bones with warm water, then put in the ginger slices in a pot under cold water, and boil over medium heat. Be careful to cook it under cold water, so that the meat is easier to stew and is particularly fragrant.

2. After boiling, remove the foam floating on it and keep it until the soup looks clean.

3. Next, add the green onion knots, continue to simmer over low heat, and remember to simmer the bone broth over low heat to bring out the fragrant and old taste.

4. If you are afraid of trouble, you can move it into the rice cooker and simmer slowly, without guarding the side of the pot, so that it can be boiled for about 40 minutes, and you can gently insert it into the meat with chopsticks.

5. Add salt and chicken essence and continue to cook for 5 minutes, if you want the original taste, you can also leave the chicken essence unfilled, I don't actually put the chicken essence in this soup.

6. When it is almost out of the pot, add the cabbage and cook for 2 minutes, then turn off the heat and enjoy this delicious bone broth

Tips for making bone broth:

1. Because there is bone marrow in the stick bone, which is rich in nutrients, if it is chopped up, it should not be washed with boiling water to prevent nutrient loss.

2. The stick bone broth must be simmered over medium-low heat, and remember to scoop out the foam on it after it is just boiled, so that the soup can be more beautiful, not greasy, and the soup more delicious.