Salted bone soup baby cabbage
By SimBailey
This soup tastes salty, sweet, delicious, and the dishes are clear, sweet and delicious. It is a dish that is very effective, refreshes the heart and nerves, helps sleep, and also promotes intestinal wall peristalsis and helps digestion.
Recipe Recommendations
- femur bone 250 grams
- oil appropriate amount
- scallops 15 capsules
- garlic 6 capsules
- Jiang 3 tablets
- chicken essence Xiao Xu
- salt appropriate amount
- salty and fresh
- pot
- an hour
- simple
Steps for Salted bone soup baby cabbage
1
Salted bones are served as the main ingredient of baby cabbage in soup. Wash the bones and marinate them with salt and place them in the cold box for 12 hours.
2
Remove and wash the marinated salty bones, add a small amount of oil to fry the salty bones until fragrant.
3
Pick up another casserole and put two bowls of water to boil. Add the fried salty bones and add 3 slices of ginger and cook for half an hour to remove the foam and oil.
4
Wash the scallops, oyster drums, and garlic seeds, and place them in the soup pot with the salty bones and simmer for another 20 minutes.
5
Wash the baby vegetables and cut them in half, then cut them in half into six pieces.
6
Open the lid of the pot, add the cut baby vegetables and heat them well. Season and sprinkle with some chicken essence.