It's always nice
By VicentaLakin
For the first time, I had a lot of similar soup soups in Ginhua, and I learned from Zhejiang's friends, because the material on hand was not complete, fresh, and I tried to do it with my own understanding, better than I thought, the soup was salty, and it was healthier to recommend meat to friends living in the North
Recipe Recommendations
- pig bones 1000 grams
- fan bone 2000 grams
- Jinhua ham 100 grams
- bacon 100 grams
- spring bamboo shoots 300 grams
- lettuce 800 grams
- Pleurotus eryngii 300 grams
- salt appropriate amount
- yellow wine appropriate amount
- kaiyang appropriate amount
- the Cordyceps militaris appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- salty and fresh
- simmer
- several hours
- simple
Steps for It's always nice
1
No fresh springs can be bought instead of bags. I washed it over and over and over again, soaking it with frozen water for two hours
2
Golden ham, sliced thin; no salted meat from the Zhejiang, used as a substitute; it's good to have Cantonese meat brought back after the spring festival in the fridge
3
I don't get used to the smell
4
The Zhejiang people will not do this, but it's very effective
5
♪ Pumps and puffs ♪
6
Bones and fangs are cleaned up, flying water, yellow wine, gradually fizzing away, a little patience, some for the first time, about 10 minutes
7
Get another pot of fresh water, put the ginger chips, onions, burn
8
The flesh and blood that fly through the water, the open ocean, the vermin, the ham, the gravy, are put in the pot, and it's covered up
9
The fire is burning, slow-fired for an hour, and when you see the bones coming apart, you join the springs, and 20 minutes later you join the apricot mushrooms, and you keep going slow
10
It's about 15 minutes, and it's properly salted, because the ham is salted, and it's on its own
11
It's fresher than I thought, but it's almost as if it's not a little small, so it's flipping up the fridge, and this time it's the garlic sauce from the north, peanut oil, because it's too salty to put on the sesame sauce and scree milk the next day