material

500g of broken ear root, 700g of bonzi bone, ginger 1 tablet, 2 onions, and salt.

working methods

1. Wash the bonzi bone, scald the blood with boiling water, take it out, re-boil the soup, and add ginger (crushed) and scallion. Wash the ear root and fold it into the length of 10 cm.

2. Cook the bonzi bone until the soup turns white, and put the ear roots in it to cook together.

3. When your ears are ripe, put salt and take the pot.

Practice 2,

material

Pig bone

working methods

Step 1: put the bones in warm water, and wash them one by one with a rag, especially the blood foam and impurities at the joints of the bones.

Step 2: Chop the straight bone, divide it into two pieces, put it in a pot, add onion and ginger, and then add cold water, preferably once;

Step 3: Bring the fire to a boil, skim off the floating foam (it may take 1-2 times according to the meat quality), and turn to low heat to slowly heat and stew;

Step 4: Skim off the floating foam (it may take 1-2 times according to the meat quality), then turn to low heat and stew, and then pour in the right amount of wine. My pig bone soup is very delicate, and then add abalone slices, fresh American ginseng, flat bamboo shoots and cordyceps;

Step 5: From the point of view of nutrition acquisition, vinegar can be added to the water after boiling, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup;

Step 6: stew for 2-3 hours and then take out the soup, that is, complete the soup! At this time, the pig bones are crisp, the bone color is gray and the soup is delicious. Color: The soup is clear and slightly orange (the color of Cordyceps sinensis).