Old Fire Soup: Lotus Root Kelp and Big Bone Soup
by Heart Yan ai Shang Kitchen
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. 200 grams of kelp, clean and set aside.
2. 250g lotus root, peeled, cut into hob pieces for later use.
3. 500 grams of bobbin bones, clean, put the ginger slices in the pot with cold water, and blanch the green onions.
4. After blanching, use warm water repeatedly to wash away the surface grease and foam for later use.
5. Put a little oil in the wok to heat up, add the bobbin bones and fry until the surface is slightly yellow, and remove.
6. Take a large casserole, add lotus root, kelp, cone bones and wolfberry, pour some water, and add a little white vinegar.
7. After the high heat is boiled, turn to low heat and cook for 30 minutes, add salt and sugar, and continue to cook for about 40 minutes on low heat.
8. Serve in a bowl, sprinkle chopped green onion and eat.
9. Finished picture
Tips:1. After blanching, it must be washed repeatedly to remove grease and foam to make the soup more beautiful.
2. During frying, just add a little oil to prevent greasy.
3. The step of vinegar cannot be omitted, vinegar can catalyze the release of bone mass, make the soup more fragrant and have better nutrition.
4. After the pot is boiled, be sure to cook it slowly, this is the key to the old hot soup.
