Main Ingredients

Stick Bone

600g

Cabbage

200g

Sides

Vermicelli

100g

Salt

5g

Vinegar

3ml

Scented Oil

3ml

Coriander

5g

Scallion

5g

Ginger

5g

Steps

1. Wash the big bones and chop them.

2. Put cool water in a pot, bring it to a boil and cook for a while.

3. Fish out and wash the dirt inside.

4. Put it back into the pot with sliced onion and ginger.

5. Pour cool water into the pot.

6. Cook until the meat is tender, skimming off the oil on top.

7. Take a new pot, put in the boiled stick bone soup, put cabbage and vermicelli, and cook for about 10 minutes, until cabbage and vermicelli are cooked.

8. Add salt, vinegar, sesame oil, sprinkle parsley and enjoy.

Tips

1. The best way to make soup is to use cold water. Because meat bones always have a little meat on them, if you pour hot water or boiling water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, and the outer layer of meat protein will immediately solidify, so that the inner and outer layer of protein can not be fully dissolved into the soup.

2. Don't put salt in the soup too early. Salt can make the water contained in the meat quickly run out, but also accelerate the protein coagulation, affecting the fresh flavor of the soup.