Chinese Food
Pig bone soup
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These days, it's hard to bear the high temperature. The outdoor temperature is more than 40 degrees, and the air conditioning in the room is more than 30 degrees. Sweating, upset, no appetite. All over. As a cook, we should make the family eat and drink comfortably from the diet and supplement nutrients in time. This pot of broth is very fresh and refreshing. That is, it is industrious to satisfy the appetite of the stomach. It will not make people feel greasy. A few simple pieces of pig's spine. Plus the soup and tonic bag. All four people in this pot have drunk up. My southern husband felt the round tummy and said, the days with soup are really moist. Delicacy of delicacy, delicacy, official account, official account, 10000 public food authors, and public attention.
Cooking ingredients
Cooking Steps
Step1:Chop the pig spine into small pieces. Clean it, especially the bone dreg
Step2:Boil it in a hot water pan. Remove the blood foam. Take it out of the boiling place. There is no need to wash it
Step3:The cleaning and replenishing package is ready
Step4:Ginseng, Yuzhu, lotus seed, lily, euryale seed, Huaishan, job's tears and jujube. They are scientific in proportion and have the functions of clearing away heat, removing dampness, strengthening spleen and calming nerves
Step5:Put the blanched pig spine and the tonic into the pot. Add enough water
Step6:My electric stew pot with water separation. Close the lid. Select the soup making procedure
Step7:I decide the time according to my favorite taste. It took me three hours to come out with clear and fresh soup. Salt can be sprinkled according to the taste. I think it's a little sweet and delicious without salt.
Step8:Finished produc
Cooking tips:1. Pig bones must be blanched. The soup thus produced is fresh and clear. It is not turbid or greasy; 2. The material bag is ready-made. You can also match it with reference to this one. Delicacy, delicacy, delicacy, and skill. The official account of the public food gourmet is the daily selection of food courses. The public number is the official account of 10000 food authors.
