1. Use boiling water over the big bones you bought. Add a small amount of ginger and green onions in the water to help remove the flavor. Keep it in a boil for a few minutes and then remove it.
2. Take the big bones out in cold water to wash off the blood sticking to them~~
3. Take out the casserole and put in enough water. Remember to put enough at a time. Adding water in the middle will affect the taste. Put the ginger and green onions in cold water. After boiling, put the big bones, cooking wine and salt, and then drip a few drops of vinegar (this is to make the calcium of the bones better blend into the soup, so that the soup becomes more nutritious, put a little less, and eat If you don’t like it, you don’t need to add it.)
4. After boiling again on high heat, do not turn off the heat temporarily. Open the lid and keep it boiling for ten minutes, then turn to low heat, close the lid and wait for an hour~~~ You can smell the fragrant meat and bones in about half an hour. ~~~
5. One hour later, add corn segments and kelp, turn to a low heat and continue to cook for 40 minutes~an hour, it depends on whether you like thicker or lighter ones~~~
6. Slightly out of the pot, there happened to be washed cherries, put two, put two, to increase the beauty~~~the taste is great~~
Tips:I prefer to eat peanuts. I put a few raw peanuts when the bones are enlarged. The taste is also great~~
