2, stir-fry with boiling water, remember that the bones should be reversed, otherwise the bone marrow will run away.
3. The filtered clear soup is reserved.
4. turn the wok with onion, ginger and garlic, then add the flower horn and aniseed, which makes it particularly fragrant.
5. After the fragrance comes out, add the clear soup, and then put your head down and put the bones in order.
6. After boiling, simmer, add some salt and adjust your mouth.
PS, it would be better if there is a pressure cooker, which saves fire and time. . .
7. When you see that the soup has turned white and the basic bones are almost stewed (about 20 minutes), you can take it out and cool it.
8. Let the bones cool thoroughly and prepare a big tie.
1. Cut the big bone into two pieces. Soak in clear water for 2 hours and rinse off. Put cold water in the pot, boil the water for 5 minutes, remove it and rinse it.
2. Add clean water again, put the stick in a pressure cooker and add onion ginger, pepper, aniseed, cooking wine and salt for 30 minutes.
3. Remove the big bones and throw away the oil slick. Add Chinese cabbage, bean curd, vermicelli, duck blood and auricularia to the stock and cook. Finally, add coriander and pepper.
One ingredient: salt, vegetarian dishes, aniseed, cooking wine and soy sauce.
Methods: The bone rods were washed with warm water, and put into a pot with ingredients for heating. Select the soup key. The time is about 30-60 minutes. The original soup is original, non-greasy and nutritious.