The broth made of pig bones is very delicious when it is used to cook wonton and porridge to make soup. When you are free, cook a pot of soup to clarify it, and then put it in the refrigerator for refrigeration or frozen preservation, which is very convenient to carry around.

Materials?

Two or three pig bones?

Lotus seed right amount

Appropriate amount of onion and ginger

Appropriate amount of cooking wine and salt

The practice of pig bone soup?

Wash the pig bones, blanch them with dry boiled water and cold water, turn off the fire after boiling and foaming, pour out the water in the pot, and then wash the pig bones with warm water.

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After washing the pot, re-inject clean water, put in the clean bones, add two or three slices of ginger, a onion knot and a proper amount of cooking wine, and add enough water at a time. The water is 4 to 5 cm higher than the pork bones, because the water will evaporate less during the cooking process.

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After the fire boils, turn it down and keep it slightly boiling. If there is floating foam, you can skim it off.

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Cook until the soup is white, add lotus seeds and pork bones, add salt to taste, and turn off the heat.

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Filter out the broken bones of onion and ginger with a sieve.

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Put it in a fresh-keeping box, let it cool, put it in the refrigerator, and refrigerate it for two or three days. You can eat it in a week or two. It is especially good to cook porridge under wonton to make soup.

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skill

1, the refrigerator can be stored in a sealed fresh-keeping box. In order to save storage space, it can also be frozen in a sealed fresh-keeping bag. When eating, you can take it out and heat it directly in the pot.

2. Pig bone soup can be used to cook dolphin bone Lamian Noodles, Hu spicy soup noodles, Yangchun noodles, large and small wonton, vegetable porridge and soup. Adding a little soup when cooking is also delicious, which is simply versatile.

3. It is best to use pig bones for soup. The boiled soup is more fragrant and has no cavity bones, but it tastes similar. If it is too greasy, you can skim off the solidified oil slick after the soup cools.