2000g long bones

Supplementary Ingredients

Oil

Salt

Small amount of green onion

Small amount of ginger

Small amount of garlic

Small amount of dried chili

Small amount of cumin

Small amount of pepper

Small amount of sesame leaf

A small amount of cinnamon

A small amount of cinnamon

A small amount of cooking wine

A small amount of dark soy sauce

A small amount of rock sugar

Steps

1. Wash the keel bones with water.

2. Prepare green onion, ginger, garlic, dried chili pepper, cumin, peppercorns, coriander, cinnamon and dashi.

3. Boil the keel bone with hot water, beat the foam and fish out.

4. Heat the frying pan, put the oil and rock sugar.

5. Add the dashi and cinnamon to the pan and fry.

6. Add the blanched keema to the pan and stir fry.

7. Add green onion, ginger, garlic and dried chili.

8. Add the cooking wine.

9. Add dark soy sauce.

10. Medium heat, stir fry for a few minutes.

11. Add hot water and submerge the bones.

12. Pour the keema into a large stockpot and add the seasoning packets of cumin and peppercorns.

13. Simmer for about 1 hour, then add salt.

Tips

Because the soy sauce is also salty, you can't put more salt. Salt also can not be put early, the meat will be antibiotic.