1. Soak the tube bones in cold water for a while to clean the bone stubble of the cross section.
2. Boil water in a pot, blanch the meat and bones, and skim any foam.
3. Remove the meat bones when they are no longer frothing, wash them and put them in a casserole, add an appropriate amount of water, add white vinegar, and turn to a low heat.
4. Now you can prepare other ingredients, wash and slice white radish and ginger, and wash the coix seed.
5. Boil on low heat for one hour, add ginger slices, radish slices and barley kernels, and continue to cook for half an hour.
6. Add salt and simmer for another 20 minutes to turn off the heat. At this time, the meat also tastes a bit.
7. Light and palatable
8. Soup color milky white
Tips:1: Add enough water at a time, try not to add water in the middle, if you need to add water, heat the water.
2: Putting vinegar is said to allow calcium to precipitate.
3: The ingredients are for two persons.
