Bone soup
By VicentaLakin
It's a very irresponsible name, because the soup contains seaweeds, mushrooms and cyanobacteria, in addition to ribs, but I can't think of a proper name to include all of the above foods, and ultimately simply to call it a steak soup. It was brought back last month in an interview in Tibet. In addition to seaweeds and mushrooms, peanuts, corn, etc., can be used according to their preferences。
Recipe Recommendations
- ribs appropriate amount
- mushrooms appropriate amount
- kelp appropriate amount
- Qingganglia appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Bone soup
1
Shrooms, sea belts and cyanobacteria wash their hair early。
2
Ginger slices, onion slices, five, six peppers. (Grunts are all used to add up.)
3
Bones are washed, cold-watered with sea belts, ginger chips, wine, and rind water, leaving the foam behind. (Cooled cauldrons can be better removed from haematosis and used for stew; if hot water is said to be better locked, the meat is much younger
4
The electric pressure pot shall be filled with a proper amount of hot water, which shall be placed in the ribs, sea belts, mushrooms and cyanobacteria, and shall be placed in ginger, onions and peppers, in a bottle of wine, in a quarter of the vinegar, and transferred to the soup slot. (Supple soup or cuisine needs hot water. The meat becomes wood and tastes bad. Adding vinegar can dissolve minerals such as calcium, phosphorus and iron in the ribs and facilitate absorption
5
After taking up the pot, salt and chicken concentrates and drops perfume or onions at their own taste。