Casserole Bone Soup Vermicelli
Overview
Vermicelli has always been my favorite since I was a child. I love its crystal clear color and soft and refreshing taste. Whether it is served cold or cooked in soup, it tempts my heart. Vermicelli itself has no taste, but vermicelli has good flavor attachment. It can absorb the flavor of various delicious soups and make itself delicious.
Tags
Ingredients
Steps
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Blanch the bones in a pot and remove the blood.
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Put the washed ribs into a casserole and add appropriate amount of water.
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Put the casserole on the fire and bring to a boil, skim off the foam, then add a strawberry, chopped ginger and green onions, reduce to low heat and simmer for 2 hours.
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Boil a pot of water, add Longkou vermicelli and cook for one minute, then turn off the heat and soak for 20 minutes.
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After the bone broth is cooked, put some of the bone broth and bones into a small casserole and boil. (Two people couldn’t finish a large pot of soup, so I only took part of it.)
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Add vermicelli and bring to boil.
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Add appropriate amount of salt and chicken essence to taste.
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Turn off the heat, sprinkle with chive leaves and serve.
