Noodles with bone soup in casserole(sha guo gu tou tang fen si )

Noodles with bone soup in casserole

Introduction:

"Fans have always been my favorite since I was a child. I love its crystal clear color and its soft and smooth taste. No matter it is cold or boiled, it tempts me. Fans themselves have no taste, but they have good taste attachment. They can absorb all kinds of delicious soups and make themselves delicious. "

Production steps:

Step 1: put the bone into the boiling pot, blanch it in water, and then remove the blood.

Step 2: put the cleaned spareribs into a casserole and add appropriate amount of water.

Step 3: set the casserole on fire, boil it, skim the froth, then put in a caokuo, scattered ginger and scallion, and cook it over low heat for 2 hours.

Step 4: bring a pot of water to a boil, add Longkou vermicelli and cook for one minute, then turn off the heat and soak for 20 minutes.

Step 5: after the bone soup is cooked, take part of the bone soup and bones and put them into a small casserole to boil. I can't finish the soup in a big pot for two. I only took part of it

Step 6: put in the vermicelli and boil.

Step 7: season with salt and chicken essence.

Step 8: turn off the fire and sprinkle with Scallion leaves.

Materials required:

Spine: 1000g

Fans: 50g

Caokuo: 1

Scallion: right amount

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: fans like light taste after cooking can be eaten directly, you can also put some seasoning according to your own taste: such as soy sauce, chili oil and other taste better.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Sha Guo Gu Tou Tang Fen Si