豬骨高湯的做法
1.豬棒骨洗凈控幹水冷水下鍋，煮至沸騰出沫後關火，倒去鍋中水，再用溫水洗幹凈豬骨
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2.洗鍋後重新註入清水，放入抄水後洗凈的棒骨，加兩三片姜，壹個蔥結和適量料酒，水要壹次加夠，高過豬骨4到5厘米，因為熬煮的過程中水份會蒸發變少
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3.大火燒開，改中小火保持微微沸騰的狀態煮啊煮，其間若有浮沫可撇去
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4.熬煮至湯汁見少，湯色發白，豬骨酥爛即可加鹽調味關火
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5.用濾網過濾掉蔥姜碎骨
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6.裝入保鮮盒，晾涼後放冰箱，冷藏兩三天，冷凍壹兩周之內食用為好，煮餛飩下面熬粥做湯都特別棒
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燉骨頭湯時的註意事項
1、燉骨頭湯（或魚湯），最好是用冷水。因為壹般的肉骨頭上總帶有壹點肉，如果壹開始就往鍋裏倒熱水或開水，肉的表面突然受到高溫，肉的外層蛋白質就會馬上凝固，使得裏層的蛋白質不能充分地溶解到湯裏，只有壹次加足冷水，並慢慢地加溫，蛋白質才能夠充分溶解到湯裏，湯的味道才更鮮美。
2、在水開後加少許醋，使骨頭裏的磷鈣溶解在湯內，這樣燉出來的湯既味道鮮美，又便於腸胃吸收。同時，燉湯不要過早放鹽。因為鹽能使得肉裏含的水份很快地跑出來，會加快蛋白質的凝固，影響湯的鮮味。
健康提示：骨折早期莫喝骨頭湯
在生活中，人們常有骨折後飲食滑頭湯的習慣，以期補充鈣質，使骨折早日愈合。這種習慣是極端錯誤的。其實，骨折早期骨頭湯喝得越多，骨折愈合得越慢。當然，在骨折愈合的中、晚期即原始骨痂形成期及骨痂改造塑型期，由於有機纖維的骨樣組織逐漸鈣化形成新生骨，加強改造，形成正常骨，骨樣組織的骨化需要充分的鈣、磷質，此時補食骨頭湯還是很有益處的。