Chinese Food
White radish and bone soup
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Cooking ingredients
Cooking Steps
Step1:【1】 Wash the big bone with cold water. Boil a pot of hot water. Remove the big bone blood with hot boiled water. About 3 minutes. Remove the blood and drain the water. Marinate with salt for about 20 minutes.
Step2:[2] peel, wash and cut radish into pieces (the whole radish is rolled and cut. This cutting method is better for soup making
Step3:[3] put the big bone in the soup pot for 20 minutes, then add the radish and continue to boil for 30 minutes.
Step4:[4] Finally, go out of the pot and have a look at the taste. When it's light, put a little salt. Just season with salt. Just season with salt. Other things don't need to be put in other East stations. A pot of delicious soup is done.
Cooking tips:• be sure to use hot boiled water to remove blood and smell. The soup will be better to drink. It is quick and convenient to use the kettle when preparing the dishes in advance. Marinate the big bone salt. The soup that comes out of the pot. The meat is more compact. The meat is also fragrant. It also goes fishy. You should pay attention to the radish cutting method. It must be rolled and cut in large pieces. The fiber and water can be kept well. The taste of radish in soup is better. As a typical Cantonese, it's better to drink the soup made of porcelain. The soup made of metal containers like iron ware is not as good as that made of porcelain. Don't ask me why. Only use salt for seasoning. Don't put anything else. Oil is not needed. Big bone has oil itself. There are skills in making delicious dishes.
