Bamboo Cane, Horseshoe and Carrot Bone Soup

Name: Bamboo Cane, Horseshoe and Carrot Bone Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 636g Spine; 172g Horseshoe; 92g Bamboo cane; 145g carrot; 5g ginger; 5g shallot; 2000ml water; Some salt

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.9 (1)

Favorite

8

Difficulty

Easy

Time

1h 30m

Serving

4

The weather was hot and I wanted some soup, so I bought a light soup with the bones and spine. If you use an ordinary pot, it will take 1-2 hours for the meaty bones to be delicious, and you have to pay attention to the heat at all times, and then simmer slowly.

Ingredients

Bamboo Cane, Horseshoe and Carrot Bone Soup

1. Material preparation and cleaning.

2. Fill another pot with water that just has no bones, and put the bones and cold water into the pot together.

3. Slice the ginger, cut the scallion, peel the carrot and cut into small pieces.

4. Boil the water, turn off the heat, remove it, rinse thoroughly with running water, and set aside for later use.

5. Spread oil on the bottom of the pot, place ginger slices on the bottom, add the blanched bones, and put horseshoe, bamboo cane, carrots.

6. Add 2000 ml of water and cover the lid.

7. Start the "Boiled Braised Ribs" function to start automatic cooking.

8. Pour the cooked soup into a special soup bowl with the soup dregs, add an appropriate amount of salt, and sprinkle with chopped green onion to eat.

Tips:
1. The bones in the stew can be slightly larger.

2. The bones are blanched, and the soup tastes better and clearer.

3. Add salt according to personal taste.