The sea belt has a bone soup
By VicentaLakin
It's nice to have a bowl of hot soup, one word, a bowl of corrugated soup, a bowl of corset soup with a casserole, a big bone, a big bone, and a very squirming sea belt, very fresh, and the flesh on the bone with the hot sauce
Recipe Recommendations
- pig foreleg bone 2 pieces
- kelp knot 600g
- ginger appropriate amount
- grass fruit 1
- salt appropriate amount
- MSG appropriate amount
- salty and fresh
- pot
- several hours
- simple
Steps for The sea belt has a bone soup
1
I bought two smaller front-legged pig bones and had aunt cut off the middle
2
(b) Bones wash several times, cold-water boilers boiled for more than 10 minutes, larger bones, and then boiled blood
3
(b) Sequestration of large bones with warm water and dry moisture
4
(a) Bones are placed in the casserole, with a one-time pedal of water added to the casserole, plus three slices of ginger, one of grassfruit and a minimum of one and a half hours after the fire has opened
5
(a) Handle the sea tie in the middle, open the sea tie, wash it with liquid water for 30 minutes, re-stuff it again, tie it in the water, do not slide, do not tie it very well; if you do not want to be so troubled, you may not have to open the sea tie, but wash it with liquid water for longer periods to avoid residual sand in the sea belt
6
Fix all seaweed knots
7
After an hour and a half, the bone soup is added to the sea belt and continues for more than half an hour
8
Slip it to the sea belt, and put the right amount of salt and flavor on itThe sea belt has a bone soup Make Tips
One, the length of the cobble is to be properly extended, the water is to be boiled for more than 10 minutes, the bones are to be boiled and the blood is to be boiled, so the soup is to come out; two, the sea tie bought is to be handled carefully, and I usually open the sea tie, wash it with liquid water for 30 minutes, re-stuff it again, do it in the water, don't slide, do it very well; if you don't want to be in such trouble, you don't have to open the sea tie, but use the flow water to wash it longer in order to avoid residual sand in the sea belt; and three, the seaband tie, I like to buy a thicker one, make it good to eat