1. The keel and stick bones are soaked in clean water to remove the fishy and blood
2. Transfer to a pot, add loose ginger pieces to blanch
3. Filter out impurities and cook through
4. Take the bones and rinse again, transfer to the electric pressure cooker, and add a piece of loose ginger
5. Start the pressure cooker program: bones
6. At this time, prepare the white radish, wash it, if not peeled, rub the surface with a little salt, and cut into large pieces after washing.
7. When the pressure cooker time is up, let it exhaust naturally, and transfer the bone broth to the boiling pot
8. Add the sliced white radish
9. Bring to a boil
10. Add shallots, turn to medium heat and cook for 20 minutes
11. Cook until the radish is white as jade and the bone soup is fragrant and creamy.
Tips:Soak the bones in blood in advance, and the finished product will be more delicious.
If the white radish is not peeled, it must be washed with salt.
It is recommended not to put too much seasoning, to maintain the original taste of the soup, and the fragrance is extremely refreshing.
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