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发表于 2014-7-18 06:23:46
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原帖由 aznYJ 于 2012-8-2 23:21 发表
汤要老鸡，猪脊骨和牛骨棒，加上几个整洋葱熬几个小时
功夫活 That`s the way. Too save cost, i use 2 whole chicken bone, 2kg Niu-bone, 2kg Zhu-bone, 2 whole onion. A lot of sugar. Ginger. you need add Xiangliang as well, I use Xiang guo, gui pi, ba jia. No need add salt, as in this way the soup could keep for a week in the fridge. after slow boiling for three hours, the only thing you want is soup. Filter out all the stuff.
once the soup is done, 90% work done. Beef i use hot-pot purpose Xue hua beef, available in Chinese grocery shop.
Actually i think it is a very easy dish and absolute healthy. And the taste is better than any PHO in the town. |
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