Homemade Japanese soup
By VicentaLakin
I've always liked milk and white soup in Japanese food stores. Actually, we can make this soup at home. Let's do it together
Recipe Recommendations
- pig rod bone 3 pounds
- ham
- chicken feet 5 to 6
- laojiang 1 large piece
- green onions 2 length
- kelp
- Muyu flower appropriate amount
- high-alcohol liquor a little
- cooking wine one capful
- white vinegar a little
Steps for Homemade Japanese soup
1
Get the pig bones, chicken claws, ham, ginger onions
2
The pig's bones are big, immersed with chicken claws for 3-4 hours, and blood water is changed several times. The ham is also immersed in warm water for a while after it is cut thick
3
(b) Clean up the chicken claws and put them in the pot with a ginger and a little high white wine
4
When the fire opens, it continues to boil for a few minutes, and the surface is constantly emptied
5
- The chicken claws are extracted and the nails are washed and cut
6
The same treatment of the pig bones and their clean-up and backup
7
The bottom of the belly sand is covered with thick ginger, onions, ham chips
8
Add the bones and chicken claws in turn
9
Add plenty of fresh water, boil the fire, drink the wine and a little vinegar. If there's foam in the middle, it's just as clear. Then turn on the fire and put it down for 8-9 hours. I've been cooking all night and morning, and the fragrance is a crime
10
The good soup is already chubby milk white. (b) When completely cooled, remove the oil from the surface, leave a clear part of the base, and provide for it
11
Prepare the sea belt, a small piece of ginger, woodfish flowers
12
First, the sea belt is washed and sliced, then added to the sandbasket, then added to the ginger tablets, then boiled in the fire, then boiled in the small cauldron for 30 minutes
13
Join the woodfish flower, continue cooking for five minutes, turn off the fire, 10 minutes
14
Filter woodfish soup, mix it with bone soup, refiltrate impurities, cool the boxes
15
When it's completely cooled, it's sealed. Refrigeration saves 3-5 days. It's better to keep it for a long time