Bone soup is a nourishing soup that we often drink in our daily life. Many people who are weak and lack of calcium can drink more big bone soup, which can not only supplement calcium and zinc, but also play a role in health care and diet therapy. But you should pay attention to certain methods when cooking big bone soup. If it is not cooked well, the juice will be as tasteless as cold water. Some people cook bone soup that is white and thick. How can we guarantee it?

The first step is to solve the problem. After buying fresh bones in the farmer's market, clean them with cold water and then water them, which can help remove blood and dirt from them. It should be noted that the water for bones is not immediately put into boiling water, but cold water should be put into the pot, which will produce a lot of white foam during the whole water intake process. You can skim off this white foam and wash your bones with cold water after collecting water.

The second step is to boil bone soup. After the bones are cleaned, you can start preparing bone soup in advance. Pour some boiling water into the pot, put the bones into the pot, and just start cooking. Boil it with high fire first, then turn it to low fire, and you can cook the bone soup very thick and white. It takes a long time to boil bone soup. If it takes only one hour, there is no doubt that the nutrition in the bone can't be stewed. Generally speaking, it takes two or three hours to boil bone soup before the nutrients in the bones can be completely stewed. And add some white rice vinegar before the flameout, and prepare it in advance. Adding white rice vinegar can melt the nutrients in bones, and the stewed bone soup will be more delicious.