Skull casserole soup
By VicentaLakin
Autumn is high and cooler. It's a cool day! We went to the market this morning to buy food, which is only 12 degrees, and we're wearing a lot, but we're still freezing. The sun is high at noon, temperature is 26 degrees. This is the Northeast, where day and night temperatures are very different. I don't know what to wear at this time. - - - - - - - - - - - - - - - - - - - - - - - - - - - - It's time to eat the pot, to keep the stone pot warm, and not for half an hour from the fire. Sourbone soup, no appetite. You'll have a warm and warm soup。
Recipe Recommendations
- da Gu appropriate amount
- sauerkraut appropriate amount
- onion appropriate amount
- Zanthoxylum bungeanum appropriate amount
- refined salt a small spoonful
- chicken essence Half a teaspoon
- liquor a tablespoon
- pepper powder appropriate amount
- Jiang appropriate amount
- sour and salty
- stewed
- three-quarters of an hour
- simple
Steps for Skull casserole soup
1
The big bones are cold and the water is open to a large spoon of white wine。
2
A good bone is put in a high-pressure pan with pepper, ginger onions。
3
It's not too big for cold water. Bones boil until。
4
Put the bone soup in the stone pot, down the sour, and burn it。
5
Put it in the salt chicken。
6
Put in pepper powder, little fire grunts for 10 minutes。