With just a few simple steps, you can create a pot of bone broth that is naturally sweet, light, not greasy at all, and crystal clear.

Simmering bones is often considered a “basic lesson” for anyone who loves cooking, as it forms the foundation for clear soups, rich hot pots, and comforting bowls of steaming broth. Many people assume that making bone broth is as simple as tossing bones into a pot and boiling them. In reality, without the right techniques, the broth can easily turn cloudy and develop an unpleasant odor.

According to professional chefs, the secret lies in three “golden” seasonings that help eliminate odors, keep the broth beautifully clear, and enhance its natural sweetness. Let’s explore these essential tips right away.

Ingredients You’ll Need

• Pork leg bones: Choose fresh bones with a pinkish color. It’s best to ask the butcher to chop them into smaller pieces for convenience.

• Ginger and scallions: Two powerful ingredients for removing unwanted odors.

• Seasoning: White salt only—simple but crucial.

The Correct Way to Simmer Bone Broth

Step 1: Soak the Bones – Don’t Skip This Step

After purchasing the bones, soak them in clean water for about 1 hour (or at least 30 minutes if you’re short on time). This allows excess blood and impurities trapped inside the marrow to be released, helping the broth become more fragrant and free from any strong, meaty smell.

Step 2: Prepare the Ginger and Scallions

Cut the scallions into short segments. Slice the ginger into thin strips or slices. Set them aside so they’re ready to use later.

Step 3: Parboil and Rinse the Bones

Place the bones into a pot and cover them with cold water. Bring to a boil. As the water boils, you’ll notice foam and impurities rising to the surface. Skim them off carefully, then remove the bones.
Pro tip: Rinse the bones again with warm water to clean them thoroughly without causing them to toughen.

Step 4: Simmering – Temperature Is the Key

Clean the pot, then return the bones to it along with the ginger and scallions. Pour in enough warm water to cover everything. Using warm water instead of cold helps produce a clearer, whiter broth with a naturally sweeter taste.

Bring the pot to a boil over high heat first.
Once boiling, reduce the heat to low and let it simmer gently for about 1 hour, allowing all the natural sweetness from the bones to slowly release into the broth.

Step 5: Season at the Right Time

Only when the meat on the bones has softened should you add salt. Stir gently, taste, and adjust if needed. At this point, turn off the heat and strain the broth. You’ll be left with a clear, aromatic stock—perfect for soups, stews, or hot pot bases.

Important Tips for a Perfect Pot of Broth

You don’t need complicated spices or seasonings. Just three essentials are enough:

• Ginger and scallions: Neutralize odors and add a clean, pleasant aroma.

• Salt: Enhances flavor and balances sweetness.
  
  

⚠️ Extremely important note: Never add salt at the beginning. Salting the broth too early will make it cloudy. Always season only after the bones have finished simmering and you’re about to turn off the heat.

Follow these simple yet professional tips, and you’ll always have a pot of bone broth that is clear, fragrant, naturally sweet, and worthy of a perfect score.