Bone soup(da gu tang )

Bone soup

Introduction:

"In winter, cook a pot of warm and nutritious big bone soup!"

Production steps:

Step 1: soak the big bone for half an hour and wash it. Cut the onion and ginger well. There is also a green radish at home, raw food is a little cold, but also cut into the stew. Just one star anise.

Step 2: Boil the big bone in a pot, skim the foam while boiling, and cook until there is no more foam. Remove and transfer to casserole.

Step 3: add water in the casserole without too much bone. Add scallion, ginger and star anise, roll over high heat, cover and simmer slowly. Don't forget to turn it over and add water.

Step 4: I've been cooking here for about an hour and 20 minutes. When the soup turns white, I can insert it even after trying with chopsticks.

Step 5: add radish and salt and continue to stew. Stew for another 30 or 40 minutes. If you feel the stew is rotten, just add some coriander.

Materials required:

Big bone: 1

Ginger: 1 small piece

Radish: 1 segment

Onion: 1 Section

Star anise: 1

Note: in the process of stewing bone soup, you need to add water. Many people say that you need to use hot water to stew the milky white effect. In fact, it doesn't matter if it's hot or cold. I add cold water directly every time, and the effect is good. I think it's important that the froth should be skimmed clean when cooking in front of me, and it has something to do with the pot. You can stew white with iron pot and casserole. Once you used a small aluminum iron pot, even if you heated the water and boiled it over high fire for a long time, it was still clear soup. In addition, the frozen bone, stewed white will also be worse.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Da Gu Tang