Bone soup(da gu tang )

Bone soup

Introduction:

"It's cold, drink soup. It's a simple warm soup in winter, which has no greasy meat, calcium supplement and delicious soft white radish. It's the best for beginners to learn cooking

Production steps:

Step 1: soak the bone in a little salt for half an hour and wash it to remove the residual blood from the bone. Put cold water and bones into the pot and start to cook over high heat.

Step 2: remove the froth when the water is boiling. Pour 1 spoons of Baijiu. Baijiu is used to remove meat smell.

Step 3: start peeling the radish while cooking the bones. This one is just to show the goods.

Step 4: peel the radish and cut it into small pieces.

Step 5: cook the soup over high heat. When the water boils, turn the heat to medium heat and continue to cook for one hour. When the bones and meat are separated, add a little salt and cut white radish and continue to cook for a while.

Step 6: after the white radish is cooked and rotten, you can eat it.

Materials required:

Tongzi bone: 1 jin

White radish: right amount

Baijiu: 1 tablespoons

Salt: right amount

Note: 1. If you like milk white soup, you can boil it all the time. I like the clear soup. You can simmer it slowly after boiling. To sum up, the soup is delicious when it is cooked in a big fire and delicious when it is cooked in a small fire. About the flying water before the steps: because the bone has been soaked in brine before, the blood in the bone has come out. Of course, sometimes it has something to do with the quality of the bone. 3 if there is no ginger, then the Baijiu is a good choice besides the meat smell. As for the dosage, there is no harm in it. Baijiu I generally make red star two more, also used the old village head, ha ha ha.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Da Gu Tang