The right amount of big bones

Proper amount of water

Appropriate amount of cooking wine and ginger slices

How much is jujube and medlar?

A few drops of white vinegar

Other personal favorite dishes:

Lotus root, radish, yam, wax gourd, etc. I like to choose.

Appropriate amount of salt (last time)

Appropriate amount of onion and coriander

Common practice of big bone soup?

Wash the big bones with blood, add a proper amount of cooking wine, blanch the ginger in a pot, then remove the washed floating foam and discard the ginger slices.

Put the big bones in the pot, add enough water, add a few slices of ginger and red dates, drop a few drops of white vinegar and start to make soup. Choose the vegetables you want according to your personal preference, such as radish, yam, lotus root, wax gourd, corn, dried vegetables and so on. If it is more convenient to use a pressure cooker, directly select the soup making function. If you use a casserole, first boil the pot over medium heat, then remove the floating foam, and then simmer for 2 to 3 hours. Season with salt when you are ready to eat after cooking.

This is the soup I often cook. I like to put some favorite ingredients together in the pot, so that the nutrition is complete, and the nutrition of the meat and bones of vegetables is in the soup. Why not tell the picky kids to drink more soup?

If you want clear soup stewed with pure bones, put the soup in the pot in two fresh-keeping boxes and then put it in the freezer of the refrigerator. Take it out when eating, thaw it, boil it, and cook it directly with vegetables. Just add some salt to the soup, and it is nutritious, and the cooked food will not lose vitamins.

The boiled soup tastes good, and when it is out of the pot, put some chopped green onion and coriander to decorate it, and it tastes more delicious.