Fragrant Big Bone Soup

by tina Qingtan Liying

4.8 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

3

After the beginning of autumn, it really was a shower of autumn rain and a cool one.
Autumn is a good season for recipes, especially for people with cold body. Drinking more soup that warms the stomach is good for your health!

Ingredients

1000g Big Bones
20g Dried Fungus
1 Carrot
1 piece Ginger

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5 pieces Shallot

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1 tbsp Cooking Wine

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teaspoon Salt

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Fragrant Big Bone Soup

1. Wash the big bones and put them in the pot, add enough water, an appropriate amount of cooking wine, boil, drain and set aside (this step is blanching)

2. Wash ginger and green onions separately. Ginger flattened, green onions knotted

3. Put the big bones in Joyoung rice cooker, add ginger and spring onions

4. Add clean water to the highest water level

5. Select the soup function key, about 1.5 hours

6. At this time, the dry fungus can be soaked in warm water

7. When there are 10 minutes left in the soup, wash the carrots and cut into pieces, rinse and drain the soaked fungus

8. After boiling the soup, add carrots and fungus, and add a teaspoon of salt

9. Select the steaming function key and continue to cook for 15 minutes

10. The soup is boiled a bit, you can add some boiling water and continue to cook for 15 minutes (at this time, you can cook with the lid open)

11. Ready to eat after cooking

Tips:
The bones must be chopped in the vegetable market and taken home, otherwise you can’t handle it~

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