Plum-dry, fig-cup
By VicentaLakin
Pillard drying has the effect of defusing the venomous intestines, and making soup with it during the autumn and winter season is a very dry soup。
Recipe Recommendations
- salty and fresh
- pot
- several hours
- simple
Steps for Plum-dry, fig-cup
1
Cabbage for a night。
2
Clean it up。
3
A five-minute wash of the stork。
4
The cabbage is dried up, the pig's bones are washed clean for spares, the leather is washed, the platinum is dried up and the ginger slices are replaced。
5
Put all the material in the pot。
6
Put all the material in the pot。
7
The fire burned for 15 minutes。
8
Put the foam out of the soup。
9
Slow fire for two hours。
10
Drink before soup with salt。