1. Prepare raw keel bones. It is recommended to cut the bones into larger pieces when buying, or the bones will be broken. Many children in the family can eat it more easily and safely.
2. Prepare materials for kelp knots. There are many kelp knots sold in the market now. I buy wet ones for convenience. If there are dry ones at home, soak them the night before. The next day, it’s convenient to prepare a piece of Codonopsis ginseng and cut into sections.
3. Prepare a pot to boil water to boil the dragon's spine, and take it out for later use (a hot one is mainly to make the dragon's spine simmer for a while and make the soup clearer)
4. Prepare a pot of water again, bring to a boil, and then put the dragon spine and dangshen into a boil on high heat for 5 minutes. Change to low heat and simmer for 1-1.5 hours (if you have children and the elderly, you can simmer for a while)
5. After the dragon spine is stewed for 1-1.5 hours, add the kelp knot and continue to boil on high heat for 2 minutes. Change to low heat and simmer for half an hour (just add salt chicken essence before turning off the heat)
6. Finished product
It’s said that it’s not good to eat too much chicken essence. If you don’t usually eat it, it’s recommended not to stew codonopsis.