The radish cavity bone
By VicentaLakin
Recipe Recommendations
- tibial 1 kg
- white radish 1.5 kg
- white vinegar 1 bottle cap
- niulanshan erguotou 1 bottle cap
- salt appropriate amount
- MSG appropriate amount
- octagonal half-grain
Steps for The radish cavity bone
1
the cavities are for meat reserves at a supermarket special price. do you see them? i am too hard. take out my treasured quot; deng's knife; cut the pieces (this one still needs to be prepared, it will always be used three or five times a year)。
2
The radish hit the skin with a peeler, cut the piece. Men, the cutter and the cutter have to be clearly divided. (A cutter can chop a chicken, a cutter can chop a spine and a cow's tail, steel is different in size and hardness, and it's broken with a knife.) The pressure pot is for pure meat, not for meat and stew (imagining the sauerkraut, what tastes it is), especially for soup, and not for speed. Ordinary soup pots, bone blocks, cold water, vinegar and white wine, burning the fire, leaving the foam, turning it to the fire for half an hour. radish, salt and taste, half an eight, and stew for at least 30 minutes。
3
the fresh stew, the taste, the fragrance, the fragrance, can replace the individual heavy on the porridge。The radish cavity bone Make Tips
1. The radish is known as the radish, the cough is flat, the radish is eaten in winter and the ginger is prescribed by the doctor. White radish is light, spicy, it's good for stew, but red fever almost means it. 2. The cavity is rich in calcium and blood cells, its marrow, suitable for the elderly and for the sick, as well as for the brain。