How to make pork bone broth: Popular topics and practical guides on the entire network
Recently, pork bone broth has become a hot topic for food lovers, especially in autumn and winter, where a bowl of rich broth can warm the body and nourish the body. This article will combine the popular discussions on the entire network for nearly 10 days to analyze the production methods of pork bone broth in detail and attach structured data to help you easily master this classic soup.
1. Ingredients and tools for pork bone broth
Making pork bone broth requires the following basic ingredients and tools. According to netizens’ feedback, the following combinations are the most popular:
| Ingredients/Tools | Dosage/Specification | Remark |
|---|---|---|
| Pig cyst bone | 1-2 jin | It is recommended to choose a part with rich bone marrow |
| Ginger | 3-5 pieces | Remove the fishy smell |
| Green onion | 1 | Use in segments |
| Cooking wine | 2 tablespoons | Add it when blanching |
| water | 3-4 liters | Adjust according to the pot |
| Casserole/pressure cooker | 1 | Recommended pots with good insulation properties |
2. Steps for making pork bone broth
The following is the high-frequency production process of pork bone broth on the entire network, divided into 4 key steps:
| step | operate | time |
|---|---|---|
| 1. Pretreat pig bones | Soak the pig bones in cold water for 1 hour, wash them after bleeding water | 60 minutes |
| 2. Blanch and remove the fishy smell | Put it in a pot with cold water, add ginger slices and cooking wine, boil it and froth | 10 minutes |
| 3. Slow-cooking soup | Change to water and add onion and ginger, and simmer over low heat for 4-6 hours | 240-360 minutes |
| 4. Filter and save | Filter impurities, cool and refrigerate or freeze | Depends on demand |
3. Popular skills and precautions on the entire network
Combined with the sharing of food bloggers in the past 10 days, here are 3 tips to improve the quality of pork bone broth:
1.Blanched bones more fragrant: Some netizens recommend putting the blanched pork bones in the oven (bake at 200℃ for 20 minutes) to stimulate more flavor substances.
2.Stage-made: Keep the boiling state in the first 2 hours, and turn to low heat for the next 2 hours to avoid excessive boiling and causing turbidity in the soup.
3.Tips for removing oil: After boiling, let it stand and cool, the surface grease will solidify and remove easily. It can also be scraped after refrigeration.
4. Frequently Asked Questions about Pork Bone Broth
| question | Solution |
|---|---|
| The soup is not milky enough? | Ensure sufficient firepower and keep boiling in the early stage |
| Does the broth have a bitter taste? | Check whether the bone marrow is dried or the ginger and green onion is burnt |
| Shelf life? | Refrigerate for 3 days, freeze for 1 month |
5. Creative application of pork bone broth
According to popular discussions in the food community, pork bone broth can be used in addition to drinking directly:
1.Japanese ramen soup base: Miso or soy sauce
2.Nutritious hotpot soup base: Add wolfberry, red dates and other medicinal materials
3.Cooking and refreshing artifact
Summary: Mastering the production of pork bone broth can not only improve cooking skills, but also lay a foundation for flavor for a variety of dishes. Based on the current seasonal characteristics, this broth is becoming a star choice for home kitchens. It is recommended to bookmark the structured data tables in this article for easy access at any time.
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