-
1
Wash the keel bones, put them in water, add a little balsamic vinegar, and simmer in a pressure cooker for ten minutes. -
2
Stewed bone broth. -
3
Add the white radish cubes and add salt to taste. -
4
Continue to simmer over high heat for five minutes. -
5
Sprinkle with chopped green onion, nutritious, delicious and not greasy.