Big Bone Pot Spring Vegetables

Big Bone Pot Spring Vegetables

1. Wash the big tube bones and blanch them in water, and boil until the soup is thick.

2. Wash the spring vegetables, cut into small sections, and separate the leaves and stems.

3. Heat oil in a pot (lard is better for spring vegetables), and fry the garlic slices.

4. Put in the stalks, add a little salt, and fry a few times.

5. Then add the vegetable leaves, and then add a teaspoon of salt.

6. Stir-fry the spring vegetables until softened.

7. Add all the big bone broth. Cook until the spring vegetables are all very soft. Don't cover the lid, it won't turn yellow after cooking for too long.

8. After the spring vegetables are soft, add the bones and boil for 5 minutes. Adjust the salt according to taste.

Tips:

It would be better if there is a wide casserole pot. I buy a lot of spring vegetables, so I can’t fit the casserole at home. The only way to cook it in a wok.