Bone soup hot pot and spicy hot pot have different tastes. The hot pot of bone soup highlights the mellow flavor of bone oil. Using it as the bottom material of hot pot highlights the sweetness of the ingredients themselves, and the choice of spices should also revolve around this point, so only two simple spices, Astragalus and Kaempferia, are needed.

I believe everyone is familiar with it, but I believe some friends will be unfamiliar with Astragalus. Astragalus membranaceus is hardly used in spicy formula, but it will still appear in the formula with outstanding sweetness. Some people will use astragalus to present sweetness, which is the same as astragalus used in bone soup hot pot.

The soup base of bone soup hot pot is preferably milky white. In fact, there is a trick to make the soup base milky white, which is also suitable for cooking bone soup. Choosing tube bone can make the taste more mellow. Before boiling, heat the pot with oil, then pour out the oil, add a little cold oil, then put the bone in the fire, stir fry quickly, then pour it into the pot and add the stew. In this way, the bone soup will be milky white, and this effect can be achieved without using many materials.

After simmering for a while, add two or three cloves of garlic, a few pieces of onion, a dozen red dates, astragalus about 10g, kaempferol about 10g, and a little medlar. Cook on low heat until the soup base is milky white, add a little salt, and the soup base of the big bone hot pot is ready.