Original Flavor Tube Bone Soup

Original Flavor Tube Bone Soup

1. The bobbin bones let the butcher cut open

2. Wash the bones, put cold water into the pot, turn off the heat when the water is boiling, so that the blood is removed, the soup is clear, and the water is turned off, and no nutrients will be lost.

3. Rinse the over-watered bones with cold water and put them in a clean pot, casserole, ceramic pot, stainless steel pot can be used, pour an appropriate amount of water, and boil the water on high heat for 30 minutes to make a thick soup

4. Turn off the heat, cut the corn and carrot into pieces, and cook together for 2 to 4 hours

5. Just turn off the heat and add salt. The soup comes with the sweetness of corn and carrots. You don’t need any seasonings to polish it. For details, please refer to the tips above.

6. Close look

Tips:

Soup, most avoid strong flavors of irritating spices. Don't use too much seasoning to overwhelm the audience and steal the limelight of the soup. In this regard, the water quality in the south is dominant. I have used water from the north to make soup. The taste is much lower than that of the water in the south. I suggest that friends in the north try to use mineral water instead of tap water. "Ginger", especially in autumn and winter, try to eat as little ginger as possible, the processed bones will not be fishy