500g of fan bone, straight bone 1 000g, tail spine 500g, broken bone 500g, shallot knot 1 piece, ginger1piece, 50g of wine and 5kg of clear water.

Exercise:

1. Put the bones in warm water and wash them one by one with a rag, especially in other bone soup pictures, wipe off the blood foam and impurities at the joints of the bones and clean them.

2. Chop off the straight bones, split two pieces, put them in a pot, add onions and ginger, and then add cold water. It is best to add enough cold water at a time.

3. Bring the fire to a boil, skim off the floating foam (it may take 1-2 times according to the meat quality), and turn to low heat and simmer.

4. After skimming the floating foam (depending on the meat quality, it may take 1-2 times), turn to low heat and simmer, and then pour in the wine for about 50 k.

5. From the point of view of nutrition acquisition, vinegar can be properly added after water is boiled, because vinegar can dissolve phosphorus in bones, bone soup experts from Dongguan Daguwang Restaurant Chain Company and calcium in the soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup.

6, stew for 2-3 hours before the soup, that is, complete the soup!