Ingredients: cervical vertebra 1 kg, 2 white radishes.

Seasoning: ginger 1, onion 1, cooking wine 10g, salt 2g, chicken essence 2g, pepper 2g and wolfberry 12.

-Manufacturing methods and steps-

Step 1: First, we wash the bones with water, then soak them in some water for half an hour to soak the blood out of the bones. Then put the bones in a pot with cold water, add onion and ginger slices, 10g cooking wine, and boil and blanch for 2 minutes.

Step 2: fry the blood of the bone, take it out and wash it twice with clear water, and clean the blood foam and impurities for later use.

Step 3: cut off the head and tail of the white radish and cut off the roots at the same time. After washing, cut them into pieces. Fragments should not be too small, usually about 3-4 cm in size, and put them on a plate for later use.

Step 4: Take a casserole, put the cleaned bones and white radish in it, and then put the onion and ginger slices in it.

Step 5: Then pour clear water into the casserole, the amount of water is slightly more than that of white radish and bones, preferably more than one third, and then open the lid and boil it for about 10 minute. This will make the mustard oil of white radish volatilize, otherwise the stew will be bitter, which is one of the reasons why many people stew radish soup with bitterness.

Step 6: 10 minutes later, cover and simmer for about 40 minutes, and cook the radish and bones.

Step 7: stew the radish and bone for 40 minutes, basically the radish and bone are cooked, and then we start seasoning, adding 2 grams of salt, 2 grams of chicken essence, 2 grams of pepper and more than a dozen pieces of Lycium barbarum in turn, stirring evenly, and stewing for 2 minutes, so that the seasoning and soup can be fully integrated.

Step 8: stew the radish bone for 2 minutes, then turn off the fire and sprinkle with chopped green onion.

Product map: This delicious "radish bone" soup is finished. Buy bones and white radish if you like!