Big Bone Sour Soup
Overview
What I brought out today were big bones with quite a lot of meat. How do you eat them, sauced bones? Bone broth? Or add something to braise it? I don't really want to eat it. Let’s eat it differently. I didn’t eat the fungus I soaked yesterday. By the way, my father Mi bought a big pot of good vinegar yesterday. By the way, let’s cook it into sour soup. Today, sour food is appetizing!
Tags
Ingredients
Steps
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Wash the large bones, add ginger slices and onion pieces and blanch them in water.
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Remove the roots of the soaked fungus.
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Prepare the seasoning, not too many dry spices. For the yellow ginger juice in the cup, you can use fresh ginger. I made the juice from pickled sweet and sour ginger, which was just what I needed. 15 grams of fine brewed vinegar, 5 grams of light soy sauce, 4 grams of salt, (you can adjust the taste after boiling the pot) 10 grams of sugar.
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Wash the blanched bones and put them into the electric pressure cooker,
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Put all the ingredients in, add an appropriate amount of water, select the meat program, wait for the pressure cooker to naturally shut down, then open the pot and season again, mainly adding salt to suit your taste.
