Health effects
Star anise: regulates qi, relieves pain, and dispels cold
Cinnamon: warms the body
Zanthoxylum bungeanum: maintains healthy skin and mucous membranes
Ingredients
Spine ( 800g ) | Noodles ( 500g ) |
| Onions ( 20 grams ) | Ginger ( 10 grams ) |
Garlic ( 20 grams ) | Sugar ( 2 tablespoons ) |
Soybean paste ( 1-2 tablespoons ) | Cooking wine ( 1 tablespoon ) |
| Very fresh light soy sauce ( 4 tablespoons ) | Star anise ( 2 capsules ) |
Cinnamon ( 1 piece ) | Zanthoxylum bungeanum ( 20 capsules ) |
Cumin ( 20 capsules ) | Tangerine peel ( 1 small piece ) |
| Shannai ( 2 pieces ) | Galangal ( 1 piece ) |
Grass fruit ( 1 piece ) | Cardamom ( 3 pieces ) |
Amomum villosum ( 3 ) | Dahurian ( 1 ) |
Geranium leaves ( 2 pieces ) |
How to make backbone noodle soup
1. Soak the ribs in blood water, wash them, and blanch them in boiling water.
2. Heat oil in a pan, add green onions, ginger slices and garlic cloves and sauté until fragrant.Add 1 tablespoon of cooking wine, 4 tablespoons of light soy sauce, 0.5 tablespoons of dark soy sauce, 1 to 2 tablespoons of soybean paste, 2 tablespoons of sugar, add all the soup ingredients, add the backbone and stir-fry briefly, add enough boiling water ( (about 1400 ml) and simmer until cooked through, remove all the soup ingredients, and add appropriate amount of salt and chicken powder to taste.
3.Put the cooked noodles into a large bowl, add the old soup and backbone, Add appropriate amount of coriander.
Tips
This sauced backbone is full of flavor when paired with the old soup stock.After the backbone is sauced, soaking it overnight will add more flavor.The old soup can also be used to make noodle soup, cook dishes, etc.It is also more delicious!
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