Preparation materials: cattle big bone a, 250 grams of yam, more water, anise a, vinegar moderate amount, pepper moderate amount, ginger moderate amount, salt according to taste, a little cooking wine

Practice:

1, cattle big bone a, so that the shopkeeper directly to the axe to knock off. The first to blanch the bone, blanching can be added to the appropriate amount of cooking wine to go fishy.

2, ready pepper ginger and other accessories. A lot of water, the blanched bones into the pot, add all the accessories, and then add a small amount of rice vinegar, you can better precipitate calcium. Then boil over high heat, and then change to medium heat or small fire slowly simmering for a few hours, the longer the simmering time soup will be the more flavorful.

3, simmered for two hours, and then use a small kitchen knife to bone stick inside the bone marrow, and the outside of the meat are picked down in the soup.

4, the yam is ready, cleaned and cut into pieces. Another pot with a small amount of water to cook the yam to about seven minutes cooked.

5, pour half of the bone broth and continue to simmer until the yam is cooked through.

6, add salt to taste. Can be out of the pot. Really fragrant, nutritious absolutely rich to burst of soup Oh!