I miss the slow-cooked white bone soup, but the city where I live is really not as good as the Korean food.
The cow bones are washed clean and then the cold water is used to make the blood as much as possible.
After the bubble is finished, the blood is poured out and the cold water is refilled. I was soaked for one night. If I was in a hurry, it should be about two hours.
Boil in the middle of the fire and take the float out
After boiling, simmer for 4-6 hours. At this time, the soup is only half left. After cooling, put it in the refrigerator for a few hours and wait until the surface is agglomerated.
I refrigerated in the refrigerator for one night. I took the soup out of the refrigerator and threw it out with a spoon.
This will leave the soup below the fat will be more jelly-like milky white (forgive me not scraping clean)
When the fire is boiled, you're done. (I think the rest of the soup is too little and adds a little bit of water, then it took another hour.) Put a little salt after turning off the fire.
Drinking a bone, the scent is really very rich. Happiness likes to put chopped green onion or handmade noodles.
Slow work, work hard, although the pressure cooker is very fast, but there is no such thick taste.