Before stewing the bone, blanch it to remove the blood and bacteria on the surface. It is best to cook with cold water when stewing, so as to avoid the sudden contraction of the meat on the surface of the bone and affect the taste.
If the number of bones is large and more water is put in, the time of pressure cooker pressing needs to be appropriately extended, so that the cooked bones are more delicious and the meat is softer and rotten.
Tubular bone generally refers to pig leg bone, that is, a large bone with a hole in the middle to accommodate bone marrow. Often used for stewing soup, it is nutritious and delicious, suitable for all ages, and can supplement the substances needed by the human body after eating.
When buying tube bones, it is generally better to choose the leg bones of pig hind legs, because the bones here are thicker, muscular and taste better.
Pig leg bone-a big bone with a hole in the middle to accommodate bone marrow. The better barrel bone should be the leg bone of the hind leg, because the bone here is thicker. Bone marrow in bones contains a lot of collagen, which can not only beautify, but also promote wound healing and enhance physical fitness.
The better barrel bone should be the leg bone of the hind leg, because the bone here is thicker.
Besides protein, fat and vitamins, pig bones also contain a lot of calcium phosphate, collagen and bone mucin. Children often drink bone soup, which can supplement collagen and other substances necessary for human body in time and contribute to the growth and development of bones.