condiments

500g lotus root segment of vermicelli bone.

condiments

Appropriate amount of salt, 5 slices of ginger, 2.5ml of white vinegar and appropriate amount of water.

Preparation steps of vermicelli bone lotus root soup

1.？ Prepare the ingredients. Wash the vermicelli bones; Wash and peel the lotus root and cut it into small pieces for later use.

2.？ Put the vermicelli bone, lotus root and ginger slices into the Gesai automatic pot.

3.？ Pour a proper amount of water, and the amount of water should not exceed that of lotus root and fan bone.

4.？ Pour in the right amount of yellow wine.

5.？ Add a small bottle of white vinegar.

6.？ Cover the pot, choose the "soup-bone soup" mode, skim the blood foam after boiling, wait patiently ~ when the time is up, take out the soup and add appropriate amount of salt to taste.

Ps: For friends who use casserole, first boil water with high fire, skim off the blood foam, then turn to low heat, cover the pot and cook slowly until the meat is crisp and rotten, and the lotus root is soft and rotten.

7.？ In the cold winter, a bowl of vermicelli bone lotus root soup can't be warmer ~