Sheep Osteoporus soup

By VicentaLakin

Sheep Osteoporus soup
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

Steps for Sheep Osteoporus soup

  • 1
    Sheep bones immersed in water for 40 minutes
  • 2
    Cold water boils the fire, cleans it out
  • 3
    Pour in the pressure pan, put in the ginger onions and the right amount. Clean water
  • 4
    Close the lid and start the soup function
  • 5
    Time's up. The pressure pot is ringing
  • 6
    Open the top, and I'll have a full lambbone soup
  • 7
    The next day, I'll take the potion to the pelvis and bathe it with salt water
  • 8
    A proper amount of lambbone soup pours into the casserole with herbs
  • 9
    When you're cooking, you drop the wine, you turn the fire down
  • 10
    When the potion is ripe, add salt
  • 11
    It'll end with a little chicken
  • 12
    It's cold while it's hot. It smells really good
  • Sheep 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