Pickled Chinese cabbage Stewed with Big Bone Stick

Health benefits

Octagonal: regulating qi, relieving pain, warming yang

Ingredients and materials

Pickled Chinese cabbage 300g

1 bone rod

Two spoons of salt

Moderate amount of cooking wine

Half a tablespoon of monosodium glutamate

2 octagonal shapes

Two slices of ginger

Pickled Chinese cabbage Stewed with Big Bone Stick

1. Wash the bone rod and add water to the pot

2. Put cold water into the pot and add an appropriate amount of cooking wine

3. Add ingredients

4. Skirting the blood foam, I didn't change the water, but I feel that this big bone soup is more nutritious. Add a spoonful of salt

5. I stewed for an hour and added pickled Chinese cabbage

6. Soak frozen tofu in water for later use

7. Frozen tofu and proper amount of water added after pickled Chinese cabbage stewed for half an hour

8. Add one tablespoon of salt and half a tablespoon of monosodium glutamate

9. The pot is ready

Tips

Every time I stew, I boil over high heat and simmer over low heat!

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