How to make Zheergen Dragon Bone Soup

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  1. Wash the prepared ingredients and set the keel Chop into small pieces

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  2. Put the keel in a cold water pot over high heat to blanch the foam, and wash Jing

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  3. Add enough water to the casserole, add the blanched keel and broken ear roots Put them into the casserole together.

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  4. Bring to a boil over high heat, remove the foam from the upper layer, add three pieces of ginger and adjust to a small size Bring to a slow simmer.

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  5.After two hours of slow cooking over low heat, the roots of the folded ears have become completely soft.In the soup, the bone marrow of the dragon bone also melts into the soup.The soup is milky white and has a fragrant aroma.

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  6.At this time, cut the vegetables prepared in advance.

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  7. Use a strainer to filter the cooked dragon bone soup into a wok, turn up the heat and cook Prepared corn peas and carrots.When these vegetables are cooked, add shredded lettuce and minced coriander, simmer for a while, turn off the heat and remove from the pot.

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  8.Put a few drops of sesame oil and a little salt.A bowl of nutritious and delicious soup is ready.