It's a big bone
By VicentaLakin
The doppelganger is a very light, very fresh noodle. After an hour of slow-cooked brothing, put in all kinds of vegetables and noodles, and continue to cook for half an hour, so that the noodles can taste and absorb the fineness of the bone soup
Recipe Recommendations
- fan bone 1000g
- ginger 5 pieces
- shallots of 5
- cooking wine 15g
- beech mushroom 150g
- fungus 60g
- edamame 50g
- chicken feathers 100g
- dry noodles 200g
- salt 3-5g
- chicken essence 2g
- qingshui appropriate amount
Steps for It's a big bone
1
The skeletal water goes cold, the water goes down, and it washes。
2
Put a proper amount of clean water in the pot, and lay on the ginger。
3
A little wine, a lid to burn。
4
When the fire breaks, the fire starts and the stew is slow for an hour。
5
Put in crab mushrooms。
6
Put the beans in。
7
Join the moor, put two spoons of salt and boil for 10 minutes。
8
Noodles go down so they don't stick together, they're boiled, they taste better and better。
9
Let's put some chicken on before we get out。
10
A word-fresh。
11
Meat is rotten。
12
Are you happy? Try itIt's a big bone Make Tips
1. The best bone is the skull, which is fat and thick, and the soup is thick. The pasta is the worse and the better it tastes。