2. Lubu Bone Soup:
(1) Materials: 1 radish, 2 pig bones, ginger slices, salt, pepper, rice wine, vinegar, sesame oil, monosodium glutamate and onion.
(2) Reserve the hob block for peeling and cutting radish.
(3) Knock the tube bone into sections, wash it with cold water, then put it in boiling water, add a small amount of salt and rice wine for 1-2 minutes, skim off the foam on the river surface, and pick up the tube bone for later use.
(4) Take a pot and add 2/3 purified water, put it on the stove and bake it on high fire. Pour the barrel bone and the basket into the pot, add a small piece of ginger (pat twice with a knife), a few pieces of pepper, and drop a little vinegar (so that the high-quality protein in the bone can be easily mixed into the soup). After the fire is boiled, change it to slow fire and stew for 3 minutes.
(5) Prepare a sea bowl, put a small amount of scallion, salt, monosodium glutamate and sesame oil, and just fill the soup in. The wonderful and delicious soup will be ready!
3. Seasonal vegetable bone soup:
(1) Materials: 2 big bones, 1 sweet corn, several slices of ham, several broccoli plants, a small amount of auricularia auricula, 3 tablespoons of salt and a small amount of sugar.
(2) Put cold water in the pot, put the big bones in the pot to remove the blood foam, and cook for 2-3 minutes after boiling. It is unnecessary to nourish the soup, and the pig bones are fished up and washed.
(3) Put the cold water again, put in the big stick bone, put in the ginger slices and rice wine, and after boiling, properly remove the foam.
(4) Add ham slices, turn to slow fire, cover and stew for 3 minutes.
(5) After 3 minutes, change the fermented auricularia auricula and sweet corn to high fire and let the juice roll. At this step, you will also find that the juice will become whiter and whiter. At the last minute, add broccoli, salt and sugar seasoning.