[sichuan] Keel Carrot Soup
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 bone program
6.
Prepare white radish, wash, 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 and bring to a boil
9.
Then add the shallots, turn the salt to medium heat and cook for 20 minutes
10.
Cook until the radish is soft and white as jade, and the bone broth is fragrant and creamy.
11.
Finished product
Tips:
The electric pressure cooker saves time, but the soup is less thick. Therefore, the combination of the pressure cooker and the boiling pot makes the soup delicious and saves time and energy.