1. Prepare the ingredients.
2. Add sliced green onion and ginger to the bones, and add some peppercorns to the soup.
3. The blanched bones are cleaned of blood.
4. Add water, green onions, and ginger to the stew until the meat on the bones is crisp.
5. Tear the flat tips into small strips, add water to soak for about half an hour, remove some salt, and slice the winter melon.
6. Add the stewed bone broth to a boil. Let it burn for 5 to 6 minutes.
7. The delicious flat-tip winter melon and big bone soup will do.
Tips:The leg bones are knocked off in the middle to facilitate the precipitation of the bone marrow, and the meat seller can help to chop them apart.
Do not brew the flat tip for too long, and the soup is not delicious enough by completely soaking the salt.
There is no need to add salt and monosodium glutamate in the soup, and the salty taste of the flat tip can fully bring out the salty taste of the soup.
Blanching water and adding pepper can increase the fragrance and remove the fishy!
