When I was a child, I heard my mother say that drinking more bone broth can grow faster, the main material of bone broth is pork bones, beef bones or sheep bones, after a long time of boiling, the nutrients in the bone marrow such as protein, collagen, calcium, phosphorus, etc. will gradually dissolve in the soup to form a thick, delicious soup base. The fat in the pork bones also melts slowly over time, making the soup both nutritious and low-fat and healthy.
Stewed bone broth, the edible ingredients are actually very simple, keep in mind that only these 2 kinds of seasonings are used, and the stewed soup is thick and white and fragrant and has no fishy smell, and a large pot is not enough to drink.
First: table salt
Table salt enhances the umami of the soup and harmonizes the various flavors in the soup. However, adding salt too early can cause the protein in the bones to coagulate, affecting the taste and nutritional value of the soup. It is recommended that the bones be simmered until thick and white, and then add salt to taste.
The second: ginger
Ginger is one of the important seasonings for stewed bone broth, the spicy taste and aroma of ginger can neutralize the fishy smell of bones, and can also help our body better absorb the calcium in bones.
Here are the detailed steps to stew pork bone broth:
Wash the bones, soak them in clean water for 1 hour, change the water 2-3 times halfway, and soak in the bleeding water. Then put the washed pork bones into the pot, add water, add the green onion knot and ginger slices, and add 1 tablespoon of cooking wine to remove the smell. Bring to a boil over high heat to remove the blood, skim out the scum in the pot, and then boil for about 3 minutes and turn off the heat.
Then remove the bones and put them in clean water to clean them to prevent the foam from remaining on the bones, which will make the bones cleaner. Drain the pork skull in a pan with a little oil and fry it in the pan until the surface is yellow, which can bring out the aroma in the bones and fry the excess fat, which is a key step. Because the fat emulsifies quickly at high temperatures, the bone broth becomes milky white.
Pour an appropriate amount of boiling water into the pot, add the sprinkling ginger pieces, simmer on high heat for about 80 minutes, add 1 tablespoon of salt, and continue to simmer for 10 minutes. A pot of thick white and fragrant bone broth is ready, and the soup is poured into a bowl, which is delicious and tempting.
It should be noted that cooking wine can be added to remove the smell when the bones are blanched, but there is no need to add cooking wine when stewing, and there are several spices such as peppercorns, star anise, and bay leaves that do not need to be added, otherwise the soup will taste very strange and the color will be black.
The soup is simple to make and the seasoning is simple, but the soup is delicious and delicious. And the nutritional value of stewed bone broth is also very high. Bones are rich in collagen, and long-term consumption is beneficial to the health of joints and bones. The nutrients in the soup are also fully absorbed, making it a soup that is perfect for the whole family.
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