Chestnuts half a catty

Tubular bone a catty

Salt

Monosodium glutamate

Cumin

Wine

Ginger

Vinegar

Method

1, tubular bone washed

2, chestnuts shelled

3, the tubular bone into the pot. Add water to the pot and bring to a boil, then turn off the heat when there is a lot of foam coming up

4, pour the water out, wash the pot, wash the bones

5, put the bones into the pot again, then add water to the pot, not over the bones, then add double the amount of water and bring to a boil

6, add the wine, turn on the heat and skim, then turn on the heat and skim again when the foam comes up until you skim

7, add ginger, then add a few more slices, and add some water to the pot. >7, add ginger, add seven or eight cumin, add a little vinegar, cover and turn to a small fire to simmer for about two hours

8, add chestnuts, burn for about twenty minutes, add salt, monosodium glutamate seasoning, sheng out on it

Tips

1, burn bone broth with a bit of vinegar, is conducive to stewing crispy, and conducive to the absorption of calcium

2, foaming must be skimmed, not only is there no odor, and the soup is very clean. No odor, and the soup is very fresh and not cloudy

3, add a little bit of cumin, you can make the soup more fragrant, appetizing