Casserole Bone Soup Vermicelli

Name: Casserole Bone Soup Vermicelli
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Spine; 50g Rice noodles; 1 piece Tsaoko; Some shallot; Some ginger; Some salt; Some Chicken Bouillon Powder

by The joyful life of pyrotechnics

4.8 (1)

Favorite

4

Difficulty

Normal

Time

2h

Serving

2

Fans have always been my favorite since I was a child. I love its crystal clear color and its soft, smooth and refreshing taste. Whether it is cold or soup, it tempts my heart. The vermicelli itself has no taste, but the vermicelli has a good taste. It can absorb the taste of various delicious soups and make itself delicious. "

Ingredients

1000g Spine
50g Rice Noodles
1 piece Tsaoko
Some Shallot

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Some Ginger

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Some Salt

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Some Chicken Bouillon Powder

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Casserole Bone Soup Vermicelli

1. Put the bones in a boiling pot, blanch them, and then remove the cleansed blood.

2. Put the washed ribs in a casserole and add an appropriate amount of water.

3. Put the casserole on the fire and boil it to remove the froth, then add a grass fruit, slapped ginger and green onions, and simmer for 2 hours.

4. Boil a pot of water in a boiling pot, add the Longkou vermicelli and cook for one minute, then turn off the heat and soak for 20 minutes.

5. After the bone broth is boiled, take part of the bone broth and bones into a small casserole and boil. (One big pot of soup for two people can't use it up, I only took part of it.)

6. Add vermicelli and boil.

7. Season with salt and chicken essence.

8. Turn off the heat, sprinkle with chives and serve.

Tips:
After the vermicelli is cooked, you can eat it directly, or you can add some condiments according to your own taste: such as soy sauce, chili oil and other flavors are better.