Western Bones soup
By VicentaLakin
Western vegetables, a aquatic plant, were once grown by a fellow scientist, and once in the winter ponds, they were green and oily and looked beautiful. The biggest feeling in Guangdong is that Cantonese people are afraid of fire, so they often know how to make it. There's a lot of soup to keep the family safe. Today, this Western cuisine bone soup is an old potion soup from the tunnel. This soup cleans the lungs, drys, keeps the family safe。
Recipe Recommendations
- sai Yeung Choi 500 grams
- pig bones 350 grams
- dried oyster of 6
- Jiang 1 tablet
- candied dates the 2
- salt appropriate amount
Steps for Western Bones soup
1
The veggies were washed clean, the pig bones were cut to pieces, the poachers were soaked with water, and the dust was washed。
2
Bones are cold into the pot, fire, stained with blood, washed for backup。
3
Western vegetables are washed and immersed with salt water for 30 minutes, so that pesticide residues can be removed and insects killed。
4
Bones in the casserole, fresh water。
5
Ginger chips, tumble in the pot。
6
Two dates。
7
Cover the lid, open the fire, open it and turn it around for 60 minutes, so that the lid and the bones can smell。
8
After 60 minutes, the veggies were put into the pot, the fire opened and the little fire made for 40-60 minutes。
9
Just add an appropriate amount of salt to the table before eating。