Cone Bone Taro Soup
1.
The bobbin bone is spare.
2.
Taro spare.
3.
The bobbin bones are blanched in water.
4.
Rinse well.
5.
Scrape off the skin of taro.
6.
Put the scraped taro into the water.
7.
Rinse well.
8.
Add a proper amount of water to the pot, and add the bone pieces and ginger slices.
9.
Pour the right amount of cooking wine.
10.
After the fire is boiled, the floating end is discarded.
11.
Simmer over low heat for more than two hours and add taro pieces.
12.
Simmer slowly for more than an hour until the taro is soft and rotten, just add in an appropriate amount of salt.