Bones of soup

By VicentaLakin

Bones of soup
Autumn, except for cold winds and leaves. Sooner or later, the cold seems to be an extra sadness and loneliness. Drink a bowl of big bone soup and feel like there's something in it.

Recipe Recommendations

  • ribs appropriate amount
  • tofu appropriate amount
  • Tremella a
  • rape two
  • mushroom appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount
  • onion appropriate amount
  • ginger slices appropriate amount
  • Stewed cake a bag
  • cooking oil appropriate amount

Steps for Bones of soup

  • Make Bones of soup step 0
    1
    Prepare food. I used dragon bones. Woo
  • Make Bones of soup step 1
    2
    Bones are boiled in cold water, with two onions, ginger blades and a little wine. Ten minutes to boil, with a spoon to float, to shine. The bones in the first picture are cooked in advance
  • Make Bones of soup step 2
    3
    Tofu, sliced, 70% hot (when smokes first) and blown into gold。
  • Make Bones of soup step 3
    4
    Put the fried tofu, cut the blade, and it'll be a quadrilateral shape。
  • Make Bones of soup step 4
    5
    Mushrooms are washed, torn into long strips with thick fingers。
  • Make Bones of soup step 5
    6
    Silver ear bubbles with cold water, ready for use。
  • Make Bones of soup step 6
    7
    Oilseed, break up, clean up。
  • Make Bones of soup step 7
    8
    The soup pot is re-filled with water, boiled and placed in a pre-cleaned bone, with two onions, two gingers, stew packs, and a little wine for two hours. When the meat rots, the sauce is turned, salt, chicken tastes, tofu, mushrooms, torn silver ears, and a proper amount of cooking is cooked for 10 minutes, and then the oil is boiled for five minutes
  • Make Bones of soup step 8
    9
    OK, THAT'S IT! LET'S HAVE A BOWL OF SOUP AND ENJOY THE WARM SUN

    • Bones of soup Make Tips

    1. Use bones, preferably pork ribs, as they have more meat and taste better. Remember to blanch them beforehand to remove the fishy smell and impurities. 2. When stewing the soup, add some cooking oil. This will not only make the broth bright and fresh but also make it more flavorful! Both raw oil and cooked oil work fine. 3. Just use a spice packet for stewing. Some people might say, "Wow, you're cheating, that's not professional at all!" Well, I'm a bit of a lazybones. Of course, you could use cinnamon, bay leaves, Tsaoko fruit, Angelica Dahurica, dried tangerine peel, and dried red peppers, but buying all those... I prefer buying a ready-made pack at the supermarket; it's not expensive anyway. 4. Remember to add the Chinese cabbage before taking the pot off the heat; otherwise, it will wilt. Mine is a bit too early, hehe. Oh right, you can substitute it with other vegetables too. 5. I made it in a soup pot, but you can use a pressure cooker; it will be done in 20 minutes!!!

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