Milk bone soup

Overview

I learned how to make milky white bone soup from Lao Yang and it was very successful. I was very happy! After making soup for a long time, Lao Yang summed up an unbeatable method of stewing soup. Let’s take it all as ordered and just copy the gourd, haha!

Tags

• soups
• cantonese cuisine
• maternity
• winter recipes
• dinner
• onions
• pork bones
• white vinegar
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Wash the bones: After buying the bones, wash them with warm water, because the grease cannot be washed away in cold water.

   

2. 2 Soak the bones: Soak the washed bones in water. The water will turn red, then change the water. After changing it twice, the color of the water is very light.

   

3. 3 Blanching: Meat can be blanched in hot water, but bones, beef, duck, offal, and other meats that are more bloody should be boiled in cold water. Add a few slices of ginger and a few peppercorns, boil them together and then wash them - wash them with warm water, add cold water directly, the dirt will still be attached to the bones and cannot be washed off!

   

4. 4 Make soup: just add a few slices of ginger, a chive knot, and 2 teaspoons of white vinegar.

   

5. 5 Skimming: As long as the soup is meat, chicken, duck, fish, and blood, the soup will be clean and clear. The method is: keep the fire at the highest boiling point, use a spoon to skim the foam on the edge of the pot, skim once and wait for a while, then skim again until no dirty foam comes out.

   

6. 6 Time: Generally, the soup will be simmered for 2-3 hours. The soup will be rich and milky white. It's super delicious to make boiled noodles. Just throw in some ingredients and you'll have a delicious bowl.