Carrot 500g

Salt moderate

Ginger moderate

Garlic moderate

Fennel moderate

Anise moderate

Dry chili moderate

Chicken essence a little

- Steps

1. Chop the bones into pieces, wash them in warm water and set aside!

2. Prepare the right amount of fennel, anise wash clean. Ginger cut into small slices, garlic cut into small pieces, dried chili pepper washed and spare!

3. Put the cleaned bones in a casserole, prepare the fennel, anise, ginger, garlic, dried chili into the pot.

4. Add water to cover the bones. Add a pinch of salt, which will help the flavor. (Pay attention to a little, not too much, and then add the right amount of salt flavor when it comes out of the pot.)

5. Put the stovetop on fire and begin to simmer for 10 minutes on high heat to bring the soup to a boil. Immediately adjust the fire to medium heat and simmer for 20 minutes, (creamy color) and then simmer on low heat for 30 to 45 minutes. The heat can be adjusted according to the color of the soup!

6. Wash the carrots, cut inch sections and set aside! Put the carrots into the stew and start to simmer. Until the chopsticks inserted into the carrot can be.

7. Small fire slowly simmering bones and carrots completely into the soup, almost out of the pot before adding a little chicken. A pot of bone and carrot soup is OK.