2 Put the blanched spine into a pot of water, remove the blood foam and put it into the pot, then pour in a little cooking wine and soy sauce, add green onion, ginger, dried chili, star anise and pepper, and then press the pressure for 15 minutes after the pot is turned on
3 Wash the cabbage, then cut it into fine julienne pieces along with the stubble
4 Fill a frying pan with a little oil, stir-fry the cabbage The shredded cabbage will be slightly softened and put into the casserole
5 Put the frozen tofu and vermicelli into the casserole and set aside
6 Pour the boiled spine and soup into the casserole, turn on the pot and simmer slowly, and then adjust the salt and chicken essence when the vermicelli is cooked
Two, yam stewed spine production steps
1, spine blanch, and then put into a casserole dish, and then re-pour in 2/3 of the water.
2, yucca, ginseng, astragalus, lily soak and wash.
3, goji berries, red dates washed.
4, the wolfberry, red dates, bamboo, ginseng, astragalus, lily into the casserole.
5, the fish maw also into the pot.
6, cover the pot with a lid and boil over high heat.
7, boil and turn to low heat to cook for 2 hours.
7: Peel and cut the yam into pieces.
Note
1, long time to make soup, it is best to use a casserole, do not use metal saucepan.
2, bones are best blanched first.
Three, corn chestnut stewed spine cooking steps
1: the spine into the boiling water blanch blood.
2: Shell the chestnuts.
3: Cut the corn into pieces.
4: Put them all in a pressure cooker.
5: Add the soy sauce.
6: Add the cooking wine.
7: Add the vinegar.
8: Add five-spice powder.
9: Add salt.
10: Put in the peppercorns and dashi.
11: Add green onion and ginger.
12: Pour in a big bowl of water and press to cook and soften.