Half a catty of chestnuts

A catty of bones

salt

monosodium glutamate

dill

wine

ginger slice

vinegar

working methods

1, barrel bone cleaning

2. Chestnut shells

3, the pipe bone into the pot, the pot pipe bone to boil, there are a lot of floating foam surges, turn off the fire.

4, pour the water clean, wash the pot, wash the bone.

5. Put the bone into the pot, then add water, tube the bone, then add twice as much water and boil.

6. Add wine, turn on a small fire, skim off the foam, and then turn on a big fire. When the foam surges, skim the foam again until it is clean.

7. Add ginger slices, add seven or eight fennel, add a little vinegar, cover and simmer for about two hours.

8. Add chestnuts, cook for about 20 minutes, season with salt and monosodium glutamate, and serve.

skill

1, burning bone soup with a little vinegar is beneficial to the crispness of stew and the absorption of calcium.

2, the floating foam must be clean, not only has no odor, but also the soup is very refreshing and not turbid.

Adding a little fennel can make the soup more fragrant and appetizing.