- style of cooking classifies:
- Dongbei Cuisine | Stew the soup | Suit the taste of both old and young
- makes the difficulty:
- ganish food (intermediate)
- taste:
- salty fresh
- makeing time:
- 30 minute
-
Main material: Excellent bone
batching: Unless old for sauce in South Korea, unless potato, Jiang,head of garlicbig sauced soup --Sauced soup method of the excellent bone:
Are there unidentified and white places?
1, then not put lasting water casserole, every one The sex adds sufficient water and several slices of gingers and stews for 2 hours, adds and cuts a potato of one, right amount of loud the sauce ' It add it is salty since it get degree can not enough with) With 3 heads of garlic. It is soft to and then boil to the potato.
2, how 's impact it is until sauce is the fragrant to bring to gustatory bud since it is the fragrant in bone in ? Let's think about it, unexpected why not personally realize it?note:
