I've been picking up my bones

By VicentaLakin

I've been picking up my bones
THERE WAS A CORN-BONE SOY SAUCE, AND TODAY'S ONE OF THE BIG BONES OF THE SOUP YESTERDAY. IT'S PROBABLY TOO MUCH FOR SOMEONE TO COME OUT WITH THIS SOFT, SCRAWNY, SCRAWNY, SCRAWNY AND BORING TO MAKE SOUP AT HOME ON WEEKENDS AND MAKE A DISH OUT OF THE BIG BONES. IT IS MAINLY THE RESULT OF A PREVIOUS MEAL WITH CABBAGE AT A RESTAURANT. IT FEELS GOOD, JUST TRYING TO MAKE SOUP. IT DOESN'T TASTE LIKE A RESTAURANT, BUT IT TASTES GOOD. IT'S SO SOFT THAT WHEN IT'S TAKEN OFF, IT GOES THROUGH THE OIL, AND IT'S SO CHEWY THAT IT FEELS LIKE DRY BEEF. NO, BECAUSE OF THEIR FAITH, THEY CAN'T EAT BEEF, BUT IT'S LIKE, "O" (∩) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 。 。 。 ~ 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 SCRATCH THE CUDDLY, MIXED WITH FRAGRANCES AND SPICY PEPPERS. IT'S A SIMPLE PROCESS. IT'S GOOD FOR A SNACK OR A MEAL. ~ IN ADDITION, WHEN THE BONES OF THE FLESH ARE REMOVED, THEY GO BACK TO THE POT AND MAKE SOUP THREE OR FOUR TIMES, AND WHEN THEY'RE COOLED IN THE FRIDGE, THEY CAN BE FROZEN, AND IT'S EASY TO USE THE SOUP LATER. WHETHER IT'S CUISINE OR NOODLES OR SOUP, THE SOUP FROM YOUR HOME IS NOT ONLY DELICIOUS BUT ALSO HEALTHY. {\I1 \CH30D3F3F4}

Recipe Recommendations

  • da Gu 1 piece
  • line pepper 50g
  • garlic 30g
  • dried chili 5g
  • Shaoxing wine 1 tablespoon
  • soy sauce 1 tablespoon
  • sugar 1/4 teaspoon
  • cumin powder appropriate amount
  • salt appropriate amount
  • chicken powder appropriate amount

Steps for I've been picking up my bones

  • Make I
    1
    Bone slices clean, ginger slices
  • Make I
    2
    Burn with cold water
  • Make I
    3
    I'm gonna get it out of my hair
  • Make I
    4
    Put a full amount of boiling water into the soup
  • Make I
    5
    The flesh on the bony is already very soft at this point, and the soup is coming out, the flesh on the bony is being cut off with chopsticks, and the bones are back in the pot. Second soup
  • Make I
    6
    Scratch the flesh and tear it with your hand. Wires, dry peppers cut to about a centimeter. Garlic slices
  • Make I
    7
    Put more oil and heat in the pot. Put the torn bones in the pot and use the burning oil
  • Make I
    8
    Some of the scavenging flesh and blood can be put out on the snuff
  • Make I
    9
    Keep the right amount of oil and heat in the pot
  • Make I
    10
    I'll put in a good scavenger, and then I'll add sauerkraut, soy sauce, sugar, and a proper amount of cortex
  • Make I
    11
    If you add a proper amount of salt and chicken powder to your personal taste, you can make a pot

    • I've been picking up my bones Make Tips

    1. Since the size of the large bones purchased may vary, as does the amount of meat on them, the seasoning mentioned above is for reference only; the specific amount should be adjusted according to the quantity of meat removed from the bones. 2. Be careful of oil splattering when stir-frying the bones in oil, as the meat contains some moisture. Do not tear the meat into pieces that are too small. Watch the heat while frying and stir frequently to prevent burning. 3. Remove the meat from the middle section of the bone, as the texture of this part is best suited for this dish. The meat at both ends is a bit dry, so the result will be somewhat less than ideal. The meat in the middle section is darker in color and has a clear grain. 4. There is not a lot of meat on the large bones, so you can appropriately choose larger ones when buying. If you want to do this, it is best to pick bones that have a relatively higher amount of meat. 5. The bones can be returned to the pot to continue making soup after the meat has been removed. Store the resulting soup in the refrigerator to use as stock. It is not only tasty and nutritious for cooking noodles or making soup, but also saves you from having to make stock every time or substituting with water.

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