1. Wash the big bones and blanch the blood
2. Add water to the pot, add the blanched big bones, add a little green onion and ginger, and start cooking on a medium-to-low fire. Don’t put salt (⊙o⊙) in a hurry. You don’t need to add any seasoning
3. After half an hour, the soup has started to turn white, continue to simmer for ten minutes
4. The soup is already very thick, add a little salt, change it to the rice cooker and start stuffing for 20 minutes.
5. Finally, add a little chicken essence to taste, and sprinkle a little green onion
Tips:Remember not to put any seasoning when you stew the soup, so that the stewed soup will be very thick and fragrant, with the original flavor (⊙o⊙).
