1. Wash the bones of the aardvark, soak them in clear water for a while, and wash them with ginger.
2. The aardvark scoops up the drained water, mashes the ginger and puts it into the stew.
3. Add about 3 bowls of water and cover the saucepan.
4. Add water to the steamer, put the saucepan on the bracket, cover the lid and cook for about 1 hour on medium heat.
5. After stewing, add salt and chicken powder and mix well.
6. Serve soup.
Extended data:
First, the role of soup
1, a lot of water and long-term boiling make the soup mixed with many flavor and aroma components. According to different seasonings, soup can play the role of appetizing, whole dish, hydrating and relieving boredom. Foods with light taste, such as tofu, rice noodles and shark's fin, are often served with fresh soup.
2. Some leftovers that are not suitable for direct consumption are fully utilized by boiling soup, especially boiled clear soup. For example, Beijing roast duck is often served with soup made of duck skeleton.
Second, the classification of soup
1, most soups are salty, a few soups are sweet (sweet soup, such as fruit soup and tremella lotus seed soup), and some soups are not seasoned (such as rice soup). Usually eaten hot, Spanish frozen soup and some Luo Songtang are eaten after cooling.
2. From the material point of view, there are broth (including animal meat and poultry meat), seafood soup and vegetarian soup.
3. From the taste point of view, there are clear soup, thick soup containing a lot of solid suspended matter, milk soup and so on. Milk soup in European dishes mostly uses milk or whipped cream, while milk soup in Chinese dishes does not use dairy products, but extracts suspended fat particles from other animal raw materials to cause turbidity.
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