1. Blanch the fan bones in water, remove the blanched water, rinse the residue with clean water, control the moisture, put it into the pot, add the ginger slices, cooking wine, add water and boil on high heat
2. Wash the kelp, tear it into small pieces after soaking, and tie it up, set aside
3. Put the beef balls on a plate and set aside
4. After the bones are boiled on high heat, turn to low heat and simmer for 30 minutes, then add seaweed beef balls and salt, continue to simmer for 30 to 50 minutes, and finally cook
Tips:Add beef balls to make the soup more delicious, tribute balls and fish balls can be used, according to your preference
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