Production materials: fresh Monopterus albus-two pig bones -500g ginger-appropriate amount of onion-appropriate amount of cooking wine-appropriate amount of salt-appropriate amount of water-appropriate production steps: Step 1: clean Monopterus albus and cut it into sections for later use.
Step 2: Wash pig bones, fly water, remove blood water and blanch. Wash ginger and pat it into pieces. Cut the onions and get ready.
Step 3: Pour clear water into the pot, add the cooked pork bones and appropriate amount of ginger and onion to boil, add yellow wine to cook for 5 minutes, skim the floating foam and simmer for about 30 minutes, then add the processed eel and simmer for about 30 minutes.
Step 4: Next, add some salt to the eel bone soup to taste.
Tips for eating: 1. Can I use a kitchen knife instead of a sturgeon knife?
The yellow skin of Monopterus albus is very thick and difficult to cut. In order to cut eels, it is best to prepare a sturgeon knife. This kind of kitchen knife is very sharp and can cut eels smoothly. If there is no sturgeon knife, you can try to cut it with a kitchen knife, but pay attention to the sharpness of the blade.
2. What is the purpose of drowning?
After scalding pig bones, blood and impurities on the bones can be removed, and at the same time, the fishy smell can be removed. If the soup is made of uncooked pig bones, it is likely to affect the taste of the soup.
3. What should I pay attention to when making soup?
If Monopterus albus is cooked for too long, it is easy to cause the outer layer to harden, the inner layer to soften, and the taste is very bad. Therefore, after the eel is treated, you can boil the pig bones and seasonings first, and then stew the eel in the soup. In the process of cooking, it is best to check the condition of Monopterus albus frequently to judge whether it needs to be cooked for a longer time.
For food lovers, Monopterus albus bone soup is a very delicious and nutritious soup. In the process of making, we should pay attention to the time and temperature of boiling soup to avoid the bad taste of Monopterus albus caused by overcooking. Of course, the freshness of edible ingredients is also very important. Only by purchasing fresh Monopterus albus can the soup be delicious.