Subtang

Subtang

1. Wash the big bones

2. Pour an appropriate amount of water into the pot and boil the water, add the big bones to blanch the water, remove the blanched big bones, wash the pot, pour an appropriate amount of water into the big bones

3. Peel the shallots, wash and cut into small pieces and put them in the pot

4. Boil the big bones until fully cooked, then turn off the heat and set aside

5. Wash the tomatoes, peel them and cut into small pieces

6. After the pot is heated, pour in an appropriate amount of vegetable oil and heat the oil, then add tomato sugar and a little water to boil the tomatoes

7. Thicken it into tomato sauce

8. Pour the cooked big bones and soup into the tomatoes and bring to a boil, turn off the heat and set aside

9. Soak the cabbage in water with salted baking soda flour for 10 minutes

10. Rinse the soaked cabbage

11. Tear the cabbage into small pieces and put it in a small pot for later use

12. Peel and wash potatoes

13. Cut the potatoes into small pieces and put them in a bowl for later use

14. Peel the green onions, wash and cut into inch pieces

15. After the pot is heated, pour an appropriate amount of vegetable oil into the green onions and fry

16. Fry until the color darkens, then you can pick it out and discard it, leaving the scallion oil

17. Add cabbage and stir fry

18. Add potatoes and stir fry

19. Add salt, sugar, cooking wine and soy sauce to a bowl, add a little water, and mix well into a bowl, pour into the pot and stir evenly

20. Pour the fried vegetables into the tomato big bone soup

21. Bring to a boil and serve in a bowl

Tips:

It’s better to remove the meat from the last big bone to make it easier to eat