condiments

Cheese bone

800 grams

Winter melon soup

500 grams

condiments

salt

2 teaspoons

chicken essence

1 spoon

wine

3 ml

verdant

Proper amount

water

Proper amount

energy

Proper amount

step

1. Wash the barrel bone, blanch it with boiling water, and remove the blood.

2. Wash away the sundries with water after fishing out.

3. Put the bone in the soup pot, add appropriate amount of water, add onion ginger and wine.

4. Cover the pot and stew for about 2 hours.

The soup is ready.

6. Put half into a small casserole, put it in, and peel the melon.

7. Cover the pot and continue to stew 15 minutes.

8. Just add some salt and chicken essence to taste.

skill

1. A big bone like this should be blanched, otherwise the soup won't be white.

2. Just stew the wax gourd until it is just cooked.

My stew is always seasoned before cooking, so we can eat less salt.