Tools/materials: big bones, ginger slices, oil, water, salt, pot, colander, casserole.
1, add a proper amount of water to the pot. Do not heat the water at this time. The blood in the bone will solidify when it meets hot water, so the blood can't come out. Have some cooking wine. Cooking wine can remove fishy smell and make a big fire.
After the water is boiled, there is a layer of floating foam on it, which looks dirty. At this time, the pot will boil for 2 minutes to let the blood and dirt in the bones run out. When you make big bones, you must blanch them, so that the soup will be delicious. After 2 minutes, turn off the fire, remove the bone, rinse the big bone with running water, and clean the floating foam on it.
3, pour some oil into the pot, not too much oil, just a little, put 2 pieces of ginger, put the washed big bones into the pot, stir fry the big bones for about 2 minutes, stir fry until the surface is slightly yellow. At this time, pour hot water into the pot. When stewing meat, be sure to heat the water. Cold water will harden the meat and increase the stewing time. After the pot is boiled, stew for 5 minutes.
After 4 or 5 minutes, the soup will be milky white with less foam on it. Scoop out the froth with a spoon. Only the fire can make a thick white soup, skim off the foam and turn off the fire.
5, prepare a casserole, first put the big bones in, and then pour the soup in. If there is less soup in the casserole, add some hot water and fill the casserole. At this time, you must heat the water, not add cold water. When the water boils, cover it and stew for an hour.
6. Add salt after one hour. The amount of salt is based on the amount of water you add. Salt must be added last. When stewing soup, some people like to add anise, fragrant leaves and other aniseed, so that the taste of the stewed aniseed will cover up the umami flavor of the soup. So you don't need to add ingredients when stewing soup. Add salt and stew for 5 minutes. After 5 minutes, the bone soup will be cooked, so that the soup is original and creamy.