Pumpkin Dragon Bone Soup

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Ingredients: Fresh keel

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Ingredients: Pumpkin

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Cold pan cold oil heating

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Add garlic cloves

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Stir fry the dragon bones to give out the aroma of the bones

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After frying the meat white, add hot water, change to the saucepan and simmer on high heat, then change to low heat to simmer

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Add the pumpkin and stew together

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After the pumpkin is boiled, use chopsticks to cut it into small pieces, and place it diagonally. The smaller the better. Use a spoon to stir it into a paste, so that the texture of the thick soup will come out. Try a small bite

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Fragrant, strong, take another big bite

Special explanation: Where is the "secret"? 1. Heat the oil pan, add the patted garlic cloves, and stir-fry. 2. Put the dragon bones in a hot pan and stir-fry (this time, the dragon bones are not directly blanched in water, but stir-fry them fragrant to stir up the aroma of the bones. The taste of the stir-fried and the direct stewed are different. If you are interested, you can try to compare 3. After the meat is stir-fried, directly heat the water and put it into the soup pot and simmer. 4. After the fire is simmer, immediately change the heat to reduce the heat to stew the bones more crispy, which is easy to make the bone juice stew. 5. When the pumpkin is cooked, use chopsticks to pinch the large pieces into small pieces. Clamp the wafer, the smaller the better. Finally, use a spoon to stir the small pieces into a paste. The pumpkin is completely integrated with the bone soup. You can't see the whole pumpkin. When you drink it, it's pumpkin mashed, and the texture of the thick soup will come out.