4 kg of big bone, 20g of onion, 20g of ginger, two radishes, 200g of leaf knot, 200g of Chinese cabbage, 200g of broccoli, 50g of coriander, one tomato, 20g of black fungus, 20g of green vegetables, 20g of salt, 5g of pepper and a little bone soup.

working methods

1. Big bones are soaked in water for a day.

2. Remove the blood, such bones, and the boiled soup will be white and have no fishy smell.

3. Add the washed bones with ginger slices and onion knots again, put them in a pressure cooker, and simmer for one hour. this

This is the key to thick soup and white soup. If there is no pressure cooker, you have to use the stove for two or three hours. boiling

5. Until the bones rot

6. The boiled soup is thick and white.

7. Prepare vegetables for hot pot. This time, because there is more meat on the bones, considering the balanced nutrition, the vegetables are cooked. This is radish.

8. This is a page knot. It's actually soy products. That is, thousands of dollars can be tied in a knot.

9. It is more important to tear Chinese cabbage into pieces by hand. It tastes good.

10. Broccoli is much more nutritious than ordinary Chinese cabbage, so you can eat some.

1 1. Coriander is one of the essential seasonings for hot pot. This hot pot will have a special taste.

12. Wash the vermicelli and soak it in warm water.

13. Sliced tomatoes and hot pot rinse are also delicious.

14. Auricularia auricula, soaked in water and torn into small flowers by hand.

15. Wash the vegetables for later use.

16. Add a little chafing dish bottom material to chafing dish. If you don't put it, it will be the original hot pot. If you put some, it is a spicy hot pot. Of course, it's up to you to put more or less of this material.

17. After it was all finished, it was left for another half hour. As a result, the soup itself was frozen into jelly, showing the thickness of collagen.

18. Okay, just kidding.