Puffer bone Ramen(tun gu la mian )

Puffer bone Ramen

Introduction:

"The porpoise bone refers to the pig bone. This soup is a soup made from pig bone and a variety of vegetables and fruits for a long time. People who like to eat noodles all know that soup head is the life of a bowl of noodles. "

Production steps:

Step 1: put the pig bone into boiling water.

Step 2: blanch to remove blood.

Step 3: remove and rinse.

Step 4: get other materials ready.

Step 5: add water again, add wine, add other materials.

Step 6: bring to a boil, turn to low heat and simmer for more than 8 hours until the soup is thick.

Step 7: take out all the materials inside.

Step 8: filter the soup twice with cooking paper to remove the residue and oil.

Step 9: this kind of soup can be put in the refrigerator and heated at any time when eating noodles.

Step 10: what I'm doing today is miso flavored Ramen with self cooked (Japanese style barbecue).

Materials required:

Pig bone: 1

Small crucian carp: 1

Chicken shell: 1

Carrot: 1

Onion: 1

Garlic: 1

Apple: 1

Ginger: 1 piece

Fragrant leaves: how many

Cooking wine: moderate

Note: Japanese Ramen originally came from China, just like buckwheat noodles. In Japan, ramen is generally classified as Chinese food, which is only different from buckwheat and Japanese Wudong noodles. Ramen has formed its own unique style in soup and fabric. In addition to the thickness of noodles, the soup flavor is generally divided into four categories: bone soup noodles, clear soup noodles, soy sauce soup noodles and soy sauce soup noodles. Bone soup noodles are made from pig bone or chicken bone with strong taste.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tun Gu La Mian