Chinese Food
Beef bone soup with radish
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Winter is the best time of the year for nourishing food. It can not only regulate the body, strengthen the body, but also beautify the face. As the saying goes, winter's radish is better than ginseng. Beef bone is a good material for warming and toning. They are boiled in soup. The mouth is fresh and sweet, the taste is fragrant and mellow, and the nourishing and health preserving effect is excellent. -
Cooking ingredients
Cooking Steps
Step1:The ingredients to be used today. Wash them separately.
Step2:Accessories. Also wash.
Step3:Soak beef bones in cold water for more than 2 hours. Change water several times in the middle.
Step4:Slice the scallion. Slice the ginger.
Step5:Cut the radish.
Step6:Heat up the oil (a small amount) and fry the beef bones with drained water.
Step7:When it's scorched yellow, put in the seasoning. Stir fry it out and transfer it to the casserole.
Step8:Add in hot water and bring to a boil. Remove the floating powder. Cook in cooking wine. Put in radish pieces. Turn to a low heat and simmer for more than 2-3 hours.
Step9:Strain out the seasoning. Put in the medlar and salt and cook for two minutes. Sprinkle with pepper and turn off the heat.
Step10:It's warm. It's very fragrant.
Cooking tips:The water for the stew needs to be full at one time. Fry beef bones in oil to remove the smell and increase the flavor. The soup is more full-bodied. Soup can be used for cooking, hot pot bottoming and noodles. There are skills in making delicious dishes.
