Cooking Steps

1. 

   Step1:Cut the bone from the middle. Wash it. Put cold water in the pot. Put in the star anise and pepper. In order to remove the fishy smell and increase the flavor of the soup. But I summed up later. Still wait until the blood foam and then put the star anise pepper suitable. Cook in high hea

2. 

   Step2:About ten minutes. When you don't have to boil, you can start skimming. It's too late to boil. The blood froth is caked and sink to the bottom of the pot. The color of the soup is ugly. It's dark.

3. 

   Step3:Boiling and foaming.

4. 

   Step4:It's almost necessary to make the blood foam into a picture. Put the ginger into the spatter. At this time, turn the minimum heat. Cover. Stew for 3 hours. Then put in the white radish. Turn the heat and cook for 15 minutes. The radish will be soft and rotten.

5. 

   Step5:This is the blood foam.

6. 

   Step6:Out of the pot. Sprinkle with scallion. Sprinkle with salt. No need for monosodium glutamate. The soup itself will be very fresh. If you don't put salt, it's OK. This way, the soup will taste sweet again. It's produced by radish.

7. 

   Step7:The meat on the bone is the best. The meat on the joint is live meat. It's very delicious. And some crispy bones. It's delicious.

8. 

   Step8:Eat carrots in winter and ginger in summer. The radish that absorbed the fresh taste of the stick bone is more delicious.