筒子骨和鸡汤怎么做

材料：筒子骨、白条鸡
辅料：料酒、盐、姜片、枸杞、葱花。
操作步骤：
1、新鲜筒子骨两根，使用前砸断；白条鸡一只，去掉内脏。
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2、锅中放清水，姜片，料酒，烧开后放入筒子骨焯水，白条鸡可以不用焯。

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3、将焯好的筒子骨放在汤锅中，白条鸡一块放入，加清水没过骨头，水量要一次加足，再添的话味道就不浓郁了。
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4、大火烧开，把汤表面的浮沫打掉，再转小火，炖2-4小时后关火。
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5、此时汤汁已经变奶白色，味道醇厚，盛到碗中，加入少许盐、枸杞、葱花即可食用。
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猪腿骨——就是中间有洞，可以容纳骨髓的大骨头。 统一的上汤大骨面就是这个道理。 比较好的筒骨，应该是后腿的腿骨，因为这里的骨头比较粗。 骨中的骨髓含有很多骨胶元，除了可以美容，还可以促进伤口愈合，增强体质。还是不错的东西的