Chinese Food
Radish and mutton bone soup
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Cooking ingredients
Cooking Steps
Step1:Put the sheep bone into the slow cookie the night before. Add salt, ginger and a little rice wine to remove the fishiness. Add 80% water. Turn it to the high position.
Step2:Before going out the next morning, remove the blood froth from the soup, cut the radish into pieces, and then throw it into the soup to continue to boil.
Step3:I can drink it when I come back at noon. It's more delicious to sprinkle some green onion on it.
Cooking tips:1. I'm afraid this is the simplest recipe I've ever written. Although it takes a long time, it takes five minutes to finish before, after and after. 2. It takes a long time for bones to defrost. My practice is to take them out of freezer in the morning and transfer them to fridge in the morning. At night, they basically defrost. Then start stewing in the evening. Add vegetables the next morning. Drink at lunch the next day. 3. The power of slowcookie is very low. So on the one hand, it doesn't consume much power. On the other hand, it's hard to burn. A friend of mine once tried it. Just boil a pot of water, it will take two hours. So if you don't use the long-term soup making method I provided above, you need to stew and drink immediately. Don't use the slow cookie... Too slow... You're going to be crazy... There are skills in making delicious dishes.
