But pig bone marrow will be thinner.

There is a dish called Laoganma Niu Bone Marrow!

Is to pass the bone marrow through boiling water first

Then ice it with cold water and cut it into inches!

Then two spoonfuls of Laoganma sauce.

Ingredients green pepper and black fungus are cut into strips.

With onions, ginger and garlic

Then put the oil in the onion, ginger and garlic.

Add Laoganma sauce, cut fungus and green pepper.

Stir-fry twice and add broth (that is, bone soup, if it doesn't work, you can add water).

Then add monosodium glutamate and pepper to the bone marrow.

Stir-fry for a while (when there is less soup)

Then the sesame oil comes out of the pot.

Try the salt yourself, because Laoganma is already very salty. )

The taste is smooth, refreshing and nutritious)

Then the spinal cord will separate and cannot be together.

Pig bone marrow is perishable.

Bovine spinal cord takes longer to decoct than pig bone marrow.