Sheep Osteoporus soup
By VicentaLakin
The Chinese doctor often says that the main kidney bone, the marrow, i.e. the human bone, is related to the kidney function and advocates a form supplement. This suggests that the bones of some animals contribute to retrieving kidneys, while the bones of the sheep are better. The documentation of renal retrieving of the sheep has been in place since ancient times; it has been confirmed by modern medical evidence that the bone contains a variety of nutrients, including calcium phosphate, calcium carbonate, and osteogen, which have the same effect on the renal bone. The nutrients of the bronchial soup are more easily absorbed into the human body than plant foods, especially when there is a shortage of “glums and osteoforms” in the body, so the brooding of the broccoli is considered to be a great remedy since ancient times; and when the winter is cold, it is properly filled with the flesh and blood, not only to keep the cold warm but also to provide for the kidneys! There's no point in saying that the pharmacists, the sheep's bones are so strong, the soup is made up: it's so thick and delicious
Recipe Recommendations
- yam 300 grams
- sheep bone 1000 grams
- chives 3 pieces
- ginger slices 5 pieces
- salt 2 tsp
- cooking wine appropriate amount
- chicken essence a little
Steps for Sheep Osteoporus soup
1
Sheep bones immersed in water for 40 minutes2
Cold water boils the fire, cleans it out3
Pour in the pressure pan, put in the ginger onions and the right amount. Clean water4
Close the lid and start the soup function5
Time's up. The pressure pot is ringing6
Open the top, and I'll have a full lambbone soup7
The next day, I'll take the potion to the pelvis and bathe it with salt water8
A proper amount of lambbone soup pours into the casserole with herbs9
When you're cooking, you drop the wine, you turn the fire down10
When the potion is ripe, add salt11
It'll end with a little chicken12
It's cold while it's hot. It smells really goodSheep Osteoporus soup Make Tips
One, the lamb bones are immersed and boiled with cold water. The broths made from the lamb are not much smudge, salt water is immersed when the pedestals go to the skin, they are not oxidized and darkened, and they reduce stickyness. Liquid