1. Wash the bones, blanch them in water, take them out and put them in a pressure cooker, press for about 5 minutes after airing, and set aside after airing
2. Wash the bean curd
3. Wash the vegetables, cut or tear them into sections for later use
4.
Add a little water to the pot, put the toothpicks you need in boiling water and cook for 1-2 minutes.
Wrap the sliced long bean skin into the vegetable section,
5. Secure with toothpicks
6. Put the rolled vegetable rolls into the freshly prepared stock, cook until the vegetables are soft and rotten, and then add a proper amount of salt.
Tips:The ingredients that can be involved are recommended enoki mushrooms and ham; if you like fresh soup, you can also add some seafood, such as geomulets, clams and other shellfish to the soup.
