Stick Bone Carrot Soup

Stick Bone Carrot Soup

1. Chop the stick bones, soak the bleeding water in advance, change the water twice in the middle (I used the stick bones on the elbow)

2. After the blood blisters are soaked, replace with clean water

3. Boil the pot under cold water. After it is boiled, blood will continue to bubble out. Keep it open for one minute, which can better remove the dirty water.

4. Pour out the pot of blanched water, set up another pot of clean water, pot under cold water, and put a piece of crushed ginger

5. Bring to a boil to see if there are any blood bubbles. If there are still blood bubbles, use a spoon to gently scoop them out along the side of the pot. Turn off the heat and simmer the stick bones for about fifty minutes

6. After the bone broth is boiled, pour the sliced radish

7. After boiling, open the lid and cook the radish slices for about ten minutes (if the radish soup does not have the spicy smell of radish, you must open the lid and cook after the radish soup is boiling)

8. Pick up the pot, add a little salt to taste

Tips:

Heart-warming reminder: Soak the bleeding water in advance, and the bone soup at the back will be cleaner and not smelly.
It’s best to chop the sticks apart so that the stewed soup is more fragrant. After putting the radish in, you must uncover the lid and cook after boiling, so that the radish does not have a bit of spicy smell, the soup is particularly fresh and the color is beautiful.