Tubular bone is a great ingredient for soup, and drinking tubular bone soup is a great way to replenish bone minerals such as calcium and phosphorus. Large bones tend to be greasy, but by adding peas, the peas can absorb a lot of fat and reduce the heat of the soup, and the peas are also extra tasty due to the infiltration of the bone broth.

Children growing body time, must increase nutrition, but this time but do not know what to cook soup, so how to do? In fact, you can choose this pea tube bone soup, can help grow Oh, children also especially like to drink! Do not believe you can come to try oh.

This delicious soup practice is also particularly simple, code residence! You can also make the same high-quality soup Oh!

To prepare the materials are: tube bone, peas, ginger slices, green onion, salt, chicken essence, starch, oil.

First boil a pot of water to be used later.

Take advantage of the boiling water to marinate the bones, add the right amount of salt, a small amount of chicken broth, 2 spoons of oil and scrub well.

Add more starch and scrub well.

After this treatment, the meat on the tube bone is more flavorful, and the starch can wrap up the meat, which can effectively protect the water inside the meat, and the meat will be more fragrant, thicker and more delicious to eat.

Pour the marinated bone into the pressure cooker, put ginger, pour in the boiled water, add boiling water from the side of the pot to pour down, do not pour directly on top of the meat, to avoid the starch on the bone washed away.

Adding boiling water is to make the starch wrapped in the tube bone condense quickly, thus protecting the meat on the big bone more tender, not firewood, the children will be eaten in big mouths.

Ginger here can play a role in de-meat fishy flavor, and can play a role in the beans and meat to reconcile.

Then press for 50 minutes.

Take advantage of this gap to sauté the beans.

Heat the oil in a hot pan, and when the oil is 60% hot, add the beans and stir-fry for 3 minutes with a pinch of salt.

This step is to get rid of the bean's bean flavor and make it more fragrant to eat.

You can do an experiment, compared to fried beans and not fried beans to stew soup is a clear difference.

Start the pan after frying and set aside.

The tube bones are pressed, pour the fried beans into the pressure cooker and continue to press. There are 2 pressing times here, and the results are different at different times.

The first one is to press the beans for 20 minutes, after 20 minutes the beans will basically keep their original shape.

The second type, pressed for 30 minutes - 50 minutes, the beans can not see the particles, basically turned into sand. It's also exceptionally tasty to eat.

I generally prefer the second kind, because to take a better picture, so the effect of the picture below is pressed for 20 minutes.

The time is up, taste the salt flavor enough, not enough to replenish the salt. Salt is added when you marinate the barrel bone, and salt is added when you fry the beans, so you don't need to add salt during the simmering process, and then add it when you start the pot at the end, so that the finished soup will have a better texture.

Then add some chicken essence to refresh. Sprinkle with fragrant and charming green onion, nutritious and delicious can be opened to eat.

Peas stewed tube bone soup is very tasty and very nutritious, there are bones oil water soup with fragrant peas, bone soup with the fragrance of peas, the meat on the tube bone is very slippery and tender, very off the bone, eat without stuffing your teeth, and not firewood. The refreshing soup is to die for.

Children can eat meat in big mouths and drink soup in big bowls, and they don't even need you to force him, one bowl is not enough to have another bowl.

Finally, a warm reminder, we are in the stew, add water are to be added once enough, do not make up water, which will affect the taste of the soup.