Pickled cabbage bone soup

Overview

1⃣️Should we use cold water or hot water for pork bones? If you want to eat meat, it is best to boil it in hot water, because the meat stewed in hot water is delicious and delicious. On the contrary, the broth simmered in cold water is delicious and delicious. Why is this? Because the meat bones are stewed in hot water at the beginning, the surface of the meat bones is suddenly exposed to high temperature, and the protein in the outer layer of meat will suddenly solidify, so that the protein in the inner layer can no longer be fully dissolved in the soup. The taste of the soup is naturally not as delicious as the soup cooked in cold water. 2⃣️If you need to add water during the process, you should heat the water and avoid adding cold water. 3⃣️Don’t add salt early when cooking broth, because salt has a penetrating effect and is most likely to penetrate into seasonings, causing the water inside to analyze out, thereby aggravating the coagulation of protein and affecting the deliciousness of the soup. In addition, it is not advisable to add soy sauce early, and the amount of condiments such as onions, ginger, cooking wine, etc. should also be added appropriately and do not add too much.

Tags

• soups
• aniseed
• big bones
• coriander
• garlic
• onions
• perilla cotyledon
• sauerkraut
• vermicelli
• blood
• ginger
• salt

Ingredients

Steps

1. 1 Blanch the bones in cold water

   

2. 2 Heat oil, sauté minced onion, garlic, and ginger until fragrant, add bones and stir-fry, pour in cold water, bring to a boil over high heat, then reduce to low heat, add salt after 1 hour.

   

3. 3 Add the soaked vermicelli (soaked in warm water), chopped sauerkraut, duck blood (pig blood), and continue to stew. . .

   

4. 4 When the vermicelli is cooked, add some soy sauce, vegetable essence, sprinkle with minced green onion and coriander, 👌