Method 1

Lotus root stick bone soup

Ingredients

2 stick bones, 1 bunch lotus root, coriander, salt

Method

1. First blanch the stick bones in boiling water. When the stick bones change color, take them out and rinse them with water. Peel the lotus root and cut it into pieces, and wash away the starch with water.

2. Add enough water to the wok at one time, add the stick bones and lotus roots, bring to a boil over high heat and reduce to a low heat. During this period, you can use a slotted spoon to skim off the floating residue on the surface of the soup, and simmer for 1.5 to 2 hours. Add salt, sprinkle with coriander and serve.

Tips

1. Two stick bones (ask the butcher to break them when buying)

2. Pay attention to a few details: First, the stick The bones must be blanched in hot water and then rinsed with water; secondly, the water must be added first, and water must not be added halfway; thirdly, salt must be added at the end to adjust the taste, and there is no need to add MSG for seasoning.

Method 2

Kelp bone soup

Ingredients

Kelp, stick bones, green onion segments, ginger slices, aniseed, vinegar , salt, red dates, wolfberry

Steps

1. Wash the kelp and cut it into the desired length and width.

2. Wash the stick bones, blanch the blood in a pot of boiling water and remove.

3. Put the blanched bones into a casserole, add boiling water, and cook together with onions, ginger, aniseed, and red dates.

4. When the stick bones are about 7 years old, put the kelp and wolfberry in the pot, and add a small amount of vinegar halfway (which can help the calcium in the bones to fully develop).

5. Add salt when boiling.

Tips

Add enough water at one time and do not add cold water halfway to avoid affecting the deliciousness of the soup.