The fragrance grabs the bone
By VicentaLakin
Bones, which I practice more often, have big bone soups, thick milky white soups, corn or mountain medicine, and so on, and so on. Even if it's nothing, it's good to drink a bowl of salt. But I'm tired of eating too much. The bones that are bought are not occasionally used to make soup, and the fragrances of the fragrances and the oscillations of the cranium are slowly sprung to the ground with the vinyl fire, and the gloves are put on to grab and eat, and the flesh attached to the bones is not lost at all. Me and the cabbage are very fond of this part of the meat, whether it's covered in sauce and vinegar after the soup is made, or it's torn down and peppers and so forth; either way it's really delicious..
Recipe Recommendations
- da Gu 1 piece
- green onions 20g
- ginger slices 10g
- garlic 3 petals
- dried chili 10g
- licorice 1 tablet
- pepper 1 and 1/2 teaspoons
- octagonal 2 capsules
- cinnamon 5g
- Yanjin tangerine peel 20g
- Weijixian soy sauce 6 tablespoons
- soy sauce 2 tablespoons
- rock sugar 20g
- rice wine 2 tablespoons
- black pepper a little
- salt appropriate amount
- chicken powder a little
Steps for The fragrance grabs the bone
1
Onion slices, ginger slices, garlic shredded, dry pepper washed in two slices, peppers, licorice, eight horns and guacamole washed dry water. min
2
Bones cut open in the middle and wash the leach
3
Put the bone in the pot and add a full amount of cold water
4
When the fire boils and continues to boil, until the bones come out clean
5
put treated bones into the casserole (or casserole) with sufficient boiling water (above approximately 2-3 cm above the bone) and roll back and turn down the fire for 40 minutes
6
Half the soup
7
And then we'll add the appliance and the spices
8
The soup juice goes away and turns the little flame in an hourThe fragrance grabs the bone Make Tips
1. When buying large bones, choose the ones with a little more meat on them so there's more to eat.
2. When prepping the bones, remove all the foam thoroughly so the soup remains clear.
3. Adjust the stewing time based on how tender you prefer the meat.
4. Adjust the amount of Sichuan peppercorns and dried red chilies according to your spice tolerance.
5. Adjust the saltiness to your personal taste; the quantities listed above are for reference only.