Big Bone Soup
1.
The bobbin bones are soaked in a little salt for half an hour and then washed to remove the residual blood in the bones. Put cold water and bones in the pot and start boiling.
2.
Remove the foam when the water is boiling. Pour 1 spoon of white wine. Liquor is used to remove the smell of meat.
3.
Start peeling the radishes while cooking the bones. This one is just to show this product.
4.
After peeling the white radish, cut into small pieces.
5.
Boil the soup on high heat. When the water boils, turn the heat to medium and continue to cook for an hour. When the flesh separates, add a little salt and the cut white radish and continue cooking for a while.
6.
After the white radish is cooked and rotten, you can eat it.
Tips:
1 If you like milky white soup, you can keep boiling it after boiling. If the soup is clear, you can simmer it over low heat after the water is boiled. The summary is: the soup is delicious when cooked on high fire; the soup is delicious when cooked on low fire.
2 Regarding the flying water before the step: Because the bones were soaked in salt water before, the blood in the bones has already come out. Of course, sometimes it is related to the quality of the bones bought.
3 If there is no green onion and ginger, white wine is also a good choice for removing the smell of meat. As for the amount, it does not matter if you use more. In the past, shaking half a bottle of the soup in the pot will become mellow. . . I usually make liquor more than Red Star Xiaoer, and I have used the old village chief’s, hahaha~
