1 recipe found
I bought a few kilograms of large bones at once, cooked them, marinated them, and put them in the refrigerator to keep them fresh. Occasionally, I could make soup whenever I wanted to eat salted bones and vegetables porridge, salted bones and mustard head soup, salted bones and radish soup, etc. To make salted bones, you must marinate them for enough time so that the aroma can penetrate into the bones and make them enjoyable to chew. In a cold climate like this, marinating for three or two days is enough. There is a special dish in Cantonese cuisine called mustard greens and salted bone stew. I believe many foodies have tasted it. It is very popular during this time of winter. I’m going to post this recipe when I get the chance. Today I’ll start with a bowl of salty bone, ham and radish soup. It’ll keep you warm while it’s hot~~
