Shiguo pickled cabbage and big bone soup

Shiguo pickled cabbage and big bone soup

Introduction:

"It's cool in autumn. It's a cool autumn! I went to the vegetable market this morning to buy vegetables. The temperature was only 12 degrees and I wore a lot of clothes, but I was still shivering with cold. It was sunny at noon and the temperature was 26 degrees. This is the northeast. The temperature difference between day and night is great. I don't know what to wear at this time. -------------------------------------------------------------------------------------------------------------------It's cold. It's time to eat the pot. Keep it warm in the stone pot. It's not cold even half an hour away from the fire. Sauerkraut bone soup, not greasy appetizer. Drink some hot soup to keep your heart and stomach warm. "

Production steps:

Materials required:

Dagu: moderate amount

Sauerkraut: right amount

Scallion: right amount

Chinese prickly ash: right amount

Refined salt: 1 teaspoon

Chicken essence: half spoon

Baijiu: one spoonful

Pepper powder: right amount

Ginger: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: sour and salty