鯊魚骨煲湯指南

Shark Bone Soup Guide

Shark bone, which contains a lot of collagen, is a gift for women's beauty and skin care. Recently, autumn and winter are coming, and my mother frequently asks me if I know where I can buy good shark bone. Put the shark bones in the soup, and the soup will be milky white after the bones melt, and the taste is quite sweet!

If the shark bones you bought are dry shark bones, soak them in clean water for one night before using them, then use ginger and spring onions, boil them in water for half an hour, let them cool and then rinse them off. When buying shark bones, the "head" and "tail" of the bone should be cut off first, so as to avoid the stewed soup from having too much fishy smell.

If you are buying jerky shark bones, it will be much easier, just unpack and put the soup directly! When using, check that the fish bones are clean and free from pollution and odor. It is best to choose independent packaging in vacuum to ensure that there is no moth.

If the fish bones stay in the soup for a long time, they will dissolve into bone powder and sink to the bottom. Therefore, in terms of medicinal materials, it is possible to avoid using a large amount of medicinal materials with a heavy taste and powder, such as Chinese yam. During the soup cooking process, use a high fire to ensure that the color of the soup becomes milky white.

Below, the editor has selected several popular shark bone recipes:

【Premium Shark Fin Bone Polygonatum Polygonatum Ginseng Chicken Soup】


Material:
1 pack of super frozen shark bones (200g), 1 chicken, 25g Polygonatum odoratum, 25g sand ginseng,
3-5 slices of Chinese yam, 2 red dates (pitted), 2.5L water

practice:
1. Wash all the herbs, soak for 15-30 hours, and boil the chicken.
2. Wash the ingredients and put them in a pot, add water, and cook for 2-3 hours on an open fire.

Remark:
(1) This soup nourishes the lungs, nourishes yin, nourishes the skin and nourishes the skin.
(2) Radix Ginseng clears the lungs and nourishes the liver, and also benefits the spleen and kidney; Yuzhu nourishes yin and moistens dryness, promotes rhythm and quenches thirst; Chinese yam nourishes qi and nourishes yin, nourishes the spleen, lung and kidney;

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