What seasoning do you put in the soup?

Accessories: 5 slices of ginger, 3 slices of astragalus, 3 slices of hay, 0/0g of angelica/kloc-,2 slices of codonopsis pilosula, and 2 tablespoons of salt.

Steps:

1. A pig leg bone was broken in the middle. Wash with warm water.

2. Prepare 5 slices of ginger, 3 slices of Radix Astragali, 3 slices of Radix Glycyrrhizae, 2 slices of Radix Angelicae Sinensis 10g and Radix Codonopsis.

3. Blanch the pig leg bones for 3-5 minutes to remove blood foam from the meat.

4. Take out the scalded pig leg bone and wash it with warm water for 2-3 times, and then wash the blood foam and impurities again. Wash it several times to make the soup clearer.

5. Refill the casserole with clear water, and add pork leg bones and nourishing ingredients.

6. If there is blood foam after boiling, remove it with a spoon. Cover and simmer for 3-4 hours. Add 2 tablespoons of salt 30 minutes before cooking. If the soup in the middle evaporates a lot, you can add some boiling water.

7. Take the bones out of the cooked soup. When it's not hot, use a filter to get the soup. After filtering, there are no impurities in the soup, only a few oil stars. After the soup is put in the refrigerator, a little oil in the soup will condense into a block, and it will be completely oil-free after being filtered again. This soup is very clear.