1. Prepare the ingredients for later use.
2. Wash the big bones, put clean water in the pot, and pour a spoonful of cooking wine.
3. Bring the ginger slices to a boil on high heat, turn to low heat and cook for 5 minutes.
4. Wash the blanched bones with cold water, put them in a casserole, add ginger slices to a boil over high heat, reduce the heat to a boil for 1 hour.
5. Pour in the carrots and white radish, simmer for 30 minutes, and simmer for 5 minutes.
6. Ready to stir-fry rice for later use.
7. Pour fried rice in a bowl, top with bone broth, soak for 1 minute and start eating.
8. Especially delicious fried rice in bone broth.
Tips:Due to the limited food at home during the epidemic, there was no corn, so half of white radish was added. It is best not to mix white radish with carrots in soup.
