Required ingredients and seasonings: 2kg keel, carrot 1 root, kelp, shallots, ginger, salt, cooking wine, white vinegar, pepper and chicken essence.

Production process:

1, the pig keel is the bone on the pig's back. You must let the master chop it when you buy it. Otherwise, if you take it home, you can't cut it without great strength.

2. After the dried kelp is soaked, wash off the sediment on it. Cut into small pieces, blanching in a pot, and taking out for later use; Wash carrots and cut them into hob blocks.

3. Clean the keel block and blanch it to remove fishy smell. Cool water to the bone, add a spoonful of cooking wine to boil, skim the floating foam with a spoon, and then take it out. No need for cold water. Meat shrinks when it meets cold water, so it is not easy to cook and taste delicious.

4. Add enough cold water to the saucepan and bring to a boil. Then, put the blanched keel block and add a few slices of ginger. Adding a spoonful of white vinegar can make the calcium in bones precipitate better. After the fire boils, simmer for 40 minutes.

5. At this time, the bones are almost cooked. You see, the bone soup cooked in hot water is slightly milky white.

6. Add carrots and kelp, then boil over high fire and simmer for about 20 minutes. The carrots are completely cooked!

7, add salt and pepper to taste, a little chicken essence to taste, or not. Finally, sprinkle some chopped shallots to taste.