It can be cooked twice, but the nutritional value of the second time is not high.

The practice of making soup with big bones

1. Peel the white radish and cut into hob blocks for later use.

2. Knock the pipe bone into sections, wash it with cold water, then put it into boiling water, add a little salt and cooking wine 1-2 minutes, skim off the floating foam on the water surface, and take out the pipe bone for later use.

3. Add 2/3 water to a pot and put it on the stove to boil. Pour the bone and radish into the pot, add a small piece of ginger (pat it on the side with a knife) and a few pieces of pepper, and drop a few drops of vinegar (to make the calcium in the bone easier to dissolve in the soup). After the fire boils, it can be simmered 1.5 hours or so.

4. Prepare a big bowl, add a little chopped green onion, salt, chicken essence and sesame oil, and just pour the soup in. You're done! The fragrant radish bone soup is ready!

skill

The pot for stewing big bones should be filled with water at one time, not in the middle;

Do not put salt when stewing, and add it to the soup in the pot when eating;

When stewing bone soup, vinegar should be added to the soup to stew the calcium in the bone.

Efficacy of big bone soup

Besides protein, fat and vitamins, pig bones also contain a lot of calcium phosphate, collagen and bone mucin. Pig bones are warm, sweet and salty, and enter the spleen and stomach meridian, which has the effects of invigorating spleen, moistening stomach, promoting fluid production, nourishing body, moistening skin, nourishing middle energizer, nourishing blood and strengthening bones. Children often drink bone soup, which can replenish collagen and other substances necessary for human body in time, enhance the hematopoietic function of bone marrow and contribute to the growth and development of bones. Adults can delay aging if they drink it.