Liang ink fish bone soup
By VicentaLakin
Autumn Day, fresh city. It's cold, it's cool. Sour soup is the most suitable for seafood, such as ink fish, freshen vegetables and stubbles, which not only taste more beautiful but also play a virulent role。
Recipe Recommendations
- femur bone 400 grams
- lotus root v. 1
- dried cuttlefish art. 2
- carrots half a
- Jiang 2 tablets
- salt appropriate amount
Steps for Liang ink fish bone soup
1
Preparation material。
2
Dried ink fish immersed to soft hours early
3
When the bones are washed, burn the blood with open water
4
Scratch of a soft ink; carrots to cut a piece
5
♪ Lian-cheong-cheong ♪
6
add water for 1600ml and boil with bones, ink dry, lint, carrot and ginger
7
One hour to turn the fire
8
You can drink it with salt