把骨头洗净入锅,用葱、生姜和料酒一炒,添加足够的冷水炖骨头汤。这样使水慢慢升温,待煮沸后再用小火炖至酥烂。如此炖骨头汤,不仅味道鲜美,而且松酥的肉骨组织中的蛋白质和脂肪也充分溶解于汤内,有良好的滋补作用。为什么炖骨头时要添加足够的冷水呢?这是为了避免骨头炖到一半时再加冷水,这是大忌。因 Wash the bones of the bones, fry with onions, ginger and cooking wine, add enough cold water to stew bone soup. This will make the water slowly warming, to be boiled and then low heat until crisp. So stew bone soup, not only delicious, but also crisp meat and bone tissue protein and fat are also fully dissolved in the soup, a good nourishing effect. Why stew bones to add enough cold water? This is to avoid the bones half stew plus cold water, this is a taboo. because