Bone Broth Soup Stock - Adding Sugar to Draw Out Blood and Simmering for 3 Days Changes the Color

Steps

1. 1

   Soak the bone marrow bones and assorted bones in water and sprinkle 4 cups of sugar over them

2. 2

   Soak for 2 hours to draw out the blood, changing the water once in the middle and adding more sugar again

3. 3

   Fill a pot with enough water to submerge the bones and bring to a boil

4. 4

   Once boiling, add the bones and blanch for 5 minutes, then remove all the bones and discard the liquid

5. 5

   Lightly rinse the removed bones under running water

6. 6

   Return the bones to the pot, add water at twice the volume of the bones, and boil on high heat for 2 hours then medium heat for 4 hours

7. 7

   Replenish the water once every hour

8. 8

   Collect the 6-hour broth separately and let it cool on the veranda or in the refrigerator for one day

9. 9

   Remove all the meat and fat clinging to the assorted bones and rinse the bones again

10. 10

    On the second day, repeat the same process as the first day: boil on high heat for 3 hours and medium heat for 3 hours, then let cool

11. 11

    On day 3, skim all the fat from the cooled broth, combine the first and second batches of broth together, bring to a boil once more, and mix to finish