Seasoning: 5 slices of ginger, chicken essence, salt, chopped green onion and chopped coriander.
working methods
1. Wash carrots and cut hob blocks, and wash onions and shred them.
2. Wash and cut the sheep bones and put them into the pot. Add ginger and cold water and start stewing over high heat.
3. After the water is boiled, skim off the floating foam, stew the meat with low fire, and then add salt, onion and carrot slices.
4. After the carrots are stewed, add the chicken essence, sprinkle with minced chives and parsley, and start the pot.
skill
When eating sheep bones, you can use balsamic vinegar, soy sauce, fresh sauce, spicy oil and sesame oil to make a sauce that suits your taste and dip it in seasoning.