Eggplant keel soup has a high nutritional content, which is of great help to everyone during the skeletal growth period. However, in the case of production, there will be some attention. For example, all the blood foam in the bones must be removed to avoid a certain fishy smell when eating, and the pig bones should also be broken, which is more delicious.

Step 1: put the bones in hot and humid water and wash them one by one with a towel, especially the blood foam and residue at the joints of the bones must be wiped off.

Step 2: Chop the straight bone, cut it into two pieces, put it in a pot (I use a casserole here), add the onion and ginger, and then put it in cold water, preferably at one time.

Step 3: Bring the fire to a boil, skim off the foam (depending on the meat quality, it may take 1-2 times), and turn to low heat to gradually raise the temperature for stewing.

Step 4: skim the white foam (depending on the meat quality, it may be skimmed 1-2 times), then turn to low heat for stewing, and then pour it into the wine for about 50 k. [ 1]

Mode 2

1. Crush the pig bone, fry it with Arnebia euchroma for 40 minutes, remove the residue and leave the juice as Arnebia euchroma pig bone juice.

2. Mix bone soup with Arnebia euchroma bone juice and boil for 5 minutes. Take out the raw eggs one by one and put them in the pot (shell). When the raw eggs are cooked, add seasonings such as soy sauce, refined salt and chicken essence.

Mode 3

1. a small amount of oil, cut ginger and garlic, and put onion roots first.

2. The bones are soaked in blood, washed and fried in a pot.

Add rice wine.

4. Take a stone pot, add extra bones and ginger and garlic after the water is boiled, and remove the blood after boiling.

5. Cook ginkgo nuts together.

6. Add carrots and cook until the bones are soft and rotten.

1, pick it up and smell it first, and smell it with your nose, because fresh meat doesn't have all different flavors, only a little meat flavor.

2, look at the color, if the bone area is a little white, there is no blood, it is not fresh.

The touch of the hand is thick, and it is not fresh when it is thick.

4. Gently press the bone with your fingers. If you press them hard, the meat on the bones can quickly return to normal. If they are tender, the meat quality will not be very good. Then touch the surface of the bone with your hand. The surface is slightly dry or wet and does not touch hands. It's not fresh when you get it. Touch it with your hands and feel that meat is inseparable.

5. Choose pig bones with big sides, small middle and not thin sides, so there is no bone marrow. Then, if you want to pay attention, you don't need to choose too much meat.