Cooking Steps

1. 

   Step1:First, blanch the cleaned spine in boiling water (add some cooking wine in the water) for a few minutes, so that the meat smell can be removed more cleanly.

2. 

   Step2:Blanch till the surface of spine becomes white and drain.

3. 

   Step3:Put it back in the casserole and add warm water. Add some vinegar to the water and boil it. (because vinegar can dissolve the phosphorus and calcium in the bone into the soup. This kind of soup is not only more delicious, but also more conducive to human absorption.

4. 

   Step4:Then, simmer and stew over a mild fire. This will loosen the bone tissue. The protein and fat in the bone will gradually disintegrate and dissolve. Remove the blood foam from the bones.

5. 

   Step5:Chopped scallion. Sliced ginger.

6. 

   Step6:Clean the kelp knot.

7. 

   Step7:Cordyceps flower is not a flower. It is essentially a Cordyceps fruiting body, not a Cordyceps fruiting body. Culture medium is a kind of fungus which imitates all kinds of nutrients of natural insects, including grains, beans, eggs and milk. Cordyceps flower is rich in Cordyceps polysaccharide (including oxalic acid), protein, 18 kinds of amino acids, 17 kinds of microelements, 12 kinds of vitamin-A, B1, B2, B6, B12, C, D, e and so on. Use cold water to boil the Cordyceps flower soup. Because Cordyceps flower can't be cleaned, the fungal spore powder attached to the fruiting body of Cordyceps flower with dietotherapy effect will be lost and affect the efficacy.

8. 

   Step8:Add kelp knot, onion and ginger, Cordyceps flower and enough water (if the water is too little, add some warm water or hot water). Boil in high heat first, then turn to medium low heat and cover for 11 and a half hours. (when cooking bone soup, don't add cold water to the pot in the middle of the process. Otherwise, the temperature of the soup will suddenly drop, which will make the protein in the bone coagulate and denature rapidly. It will shrink into a group and no longer disintegrate. The gap on the surface of the meat will also shrink. This will cause the meat and bone tissue to be tight and not easy to stew. The egg white matter and fat in the bone marrow can't be dissolved in large quantities. This will not only affect the nutrient content of the soup, but also affect the taste of the soup The freshness of

9. 

   Step9:Put salt before you start. (don't put salt too early. Putting salt too early will make the water in the meat run out quickly. It will speed up the coagulation of protein. The meat will die. It will also affect the taste of the soup.).

10. 

    Step10:On the table.

11. 

    Step11:It's rich in flavor. Kelp knot is soft. The soup is delicious. It's light and not greasy.