Big Bone Soup

Overview

In autumn, except for the cold wind and fallen leaves. The coldness in the morning and evening seems to add a touch of sadness and loneliness. After drinking a bowl of bone soup, there seems to be something more in my heart. I always feel that it is not so empty...

Tags

• hot dishes
• chicken essence
• mushroom
• rapeseed
• salt
• scallions
• spare ribs
• stewed stuffed buns
• tofu
• tremella
• cooking oil
• ginger slices
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients. (The ribs were sold out, so I used the keel... woo hoo...)

   

2. 2 Boil the bones in cold water over high heat, add two green onions, ginger slices, and a little cooking wine. Cook for ten minutes, scoop out the foam with a spoon and serve. (The bones in the first picture are pre-cooked.)

   

3. 3 Tofu, sliced, fried at 70% oil temperature (when it is just smoking) until golden brown.

   

4. 4 Just cut the fried tofu with a razor blade (cut diagonally) into a square shape.

   

5. 5 Wash the mushrooms (oyster mushrooms) and tear them into long strips as thick as your fingers.

   

6. 6 Soak white fungus in cold water and set aside.

   

7. 7 Break open the rapeseed, wash and set aside.

   

8. 8 Add water to the soup pot again, and after boiling, add the cleaned bones, add two green onions, two slices of ginger, the stew bag, and a small amount of cooking wine and simmer over medium heat for two hours. When the meat is tender, add soy sauce to adjust the color, season with salt and chicken essence, add fried tofu, mushrooms, and torn white fungus, then add an appropriate amount of cooking oil and simmer for ten minutes, finally add rapeseed, cook for five minutes, and it is ready to serve! (The fog is heavy and the photo is slightly blurry.)

   

9. 9 OK, you're done! Grab a bowl of soup and enjoy the warm autumn sunshine!