Chinese Food
Stewed pork bone soup
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Cantonese are famous for their love of soup. Whether it's boiled, boiled, stewed, simmered or boiled... Years of practice. Summed up a variety of experience. The market teachers and nurses. When it comes to soup, every family has their own secret script. What clearing away heat and detoxification, dispelling dampness and fire, tonifying blood and tonifying deficiency, tonifying brain and relieving depression ~ ~ all seem to be a family herbalist, which is also the local feature of the formation of eating habits all the time. Today, this soup is stewed in clear soup. It has no taste of medicine or any auxiliary materials. It only uses a piece of ginger to help remove the smell and freshness. But ~ ~ have a good drink o~
Cooking ingredients
Cooking Steps
Step1:Wash the pig bones. Soak in water for a while. Peel and wash the ginger.
Step2:Remove the pig bones, drain the water, pat the ginger and put them into the stew.
Step3:Add about 3 bowls of water. Cover the lid of the stew.
Step4:Add the water in the steamer. Put the stew on the rack. Cover the pan and turn it into medium heat for 1 hours.
Step5:Stew well and stir in salt and chicken powder.
Step6:Serve soup
Cooking tips:The fresh pig bone soup is stewed directly without blanching, so the soup is more sweet. The ice fresh big bone must use the salt boiling water to blanch for several minutes to go to the fishy smell to go to the peculiar smell. Don't put ginger if you don't like it. There are skills in making delicious dishes.
