bone broth

Large bones (tube bones or big stick bones) 1000 grams	Chives 50 grams
Ginger slices Seven or eight tablets	White vinegar A little
Wolfberry Appropriate amount	Cooking wine Appropriate amount
Salt Appropriate amount

How to make bone soup

Step 1

Rinse the big bones, soak them in water for half an hour to remove the blood (you have to ask the boss to chop them when you buy them, otherwise you will just stare at them when you get home), take out the bones and put them in a pot with cold water. Add three slices of ginger and a little cooking wine and cover with high heat. Bring to a boil, open the lid and cook for two minutes to cook out all the blood.

Step 2

Turn off the heat, take out the bones and rinse them with running warm water to remove any blood foam. Discard the boiling water.

Step 3

Rinse everything and put it into a pot. Add three or four slices of ginger, tie a small handful of chives into a knot, and add warm water that covers the bones.

Step 4

Cover and press the soup button to cook for 3 hours. After half an hour of cooking, remove the ginger slices and green onion knots and discard them. Then add a few drops of white vinegar to retain the calcium in the bones to prevent loss. Cover and continue cooking.

Step 5

Twenty minutes before starting the pot, add a dozen wolfberry berries, add two or three teaspoons of salt (the salt is placed separately here), cover it and continue until the end of the time.

Step 6

The fragrant and fragrant bone soup, it’s so comfortable to have a bowl of it to warm your body in winter... Bone broth cooking tips

If you think it takes too long, you can switch to a casserole and cook bone soup in just one and a half hours. I like to drink thick bone soup. Adding a little white vinegar in the middle can remove the fishy smell and retain the umami flavor of the soup