Composition:

2 kg of big bones, white radish 1, carrot 1, sugarcane 1, a little ginger, a little onion, 2 cups of rice wine1/and 5 kg of water.

2. Casserole noodles

Composition:

Lentinus edodes (fresh) 125g, bamboo shoots 75g, rape 75g, peanut oil 50g, sesame oil 30g, salt 3g, soy sauce 5g, monosodium glutamate 2g, cooking wine 5g, sugar 5g and starch (pea) 5g.

Extended data:

1. Wash the pig bones, blanch them with dry boiled water and cold water, turn off the fire after boiling and foaming, pour out the water in the pot, and then wash the pig bones with warm water.

2. After washing the pot, re-inject fresh water, add the cleaned bones, add two or three slices of ginger, a onion knot and a proper amount of cooking wine. Add enough water at a time, which is 4-5 cm higher than pig bones, because less water will evaporate during cooking.

3, the fire is boiled, and the medium and small fires are kept in a slightly boiling state. If there is floating foam, you can skim it off.

4, cook until the soup is less, the soup is white, and the pig bones are crisp and rotten. You can add salt to taste and turn off the fire.

5. Filter the broken bones of onion and ginger with a strainer.

6. put it in a fresh-keeping box, let it cool, put it in the refrigerator, refrigerate for two or three days, and you can eat it in a week or two. It is especially good to cook porridge and soup under wonton.