1. Rinse the big bones with running water, blanch them in boiling water for one minute, add a small amount of cooking wine in the water
2. Take the blanched bones out and put them in a pressure cooker, add green onion, star anise, bay leaves, wolfberry, cinnamon, dried chili, ginger slices, add water to cover the bones 3/2
3. Adjust to the beans / tendons and press the bones, and it will be ready in half an hour (if there is no pressure cooker, the casserole can be heated for 2 hours)
4. In another pot, add water to boil, add radishes, jujubes, yam fungus, (cook until the radishes are inserted with chopsticks). Press the big bones and put them into the pot, add the bone soup to low heat for two minutes The bones of the casserole are cooked thoroughly, add the side dishes and cook for half an hour)
5. Add a small amount of soy sauce, oyster sauce, salt, and soup to the bowl and stir well, remove the large bones as side dishes and put them in the bowl, add coriander, green onion, and pour some bone broth on top
Tips:Boil the bones with cooking wine, cook the radish (or carrots can also be added) for the side dishes, add the fungus at the end of the yam, and the big bones without a pressure cooker must be cooked. Just insert the meat with chopsticks. If you have a pressure cooker, you should put less water in the other pot, and put more in the big bone soup. The ratio of water: big bone soup is 1:3. Don't put too much salt in the soup after it is out of the pot. Don't put too much salt in the soup. Fresh, eat the bones and meat with some soy sauce.
