Yimi Baihe pig bone soup

Yimi Baihe pig bone soup

Introduction:

"Lily is sweet, cool and moistening. It is good at clearing lung, moistening dryness, relieving cough, clearing heart and calming nerves. It is commonly used for lung dryness, cough and deficiency. It can strengthen the spleen and stomach, replenish lung, clear away heat, dispel wind and dampness, nourish the face, keep the body and prolong the life. The daughter-in-law has a bad voice recently, so she wants to use lily to make soup. It happens that the daughter-in-law likes to eat Coix, so she makes this Coix Lily pig bone together "Soup"

Production steps:

Step 1: a stick bone, slaughtered into a segment (directly ask the seller to help), washed

Step 2: ginger head, slice

Step 3: into the soup pot

Step 4: fill with water, bring to a boil, skim the foam

Step 5: add a little cooking wine

Step 6: add a little rice vinegar

Step 7: star anise, Shannai each a few, Astragalus appropriate, wrapped with gauze

Step 8: put it into the pot and simmer for about two hours

Step 9: one or two lilies, soak for 15 minutes and wash

Step 10: in a small bowl of Yimi, soak for 15 minutes and wash

Step 11: put in the soaked lily

Step 12: put in the soaked rice

Step 13: add some wolfberry, boil for half an hour, and then add salt to taste

Materials required:

Stick bone: one

Yimi: a small bowl

Lily: one or two

Ginger: one head

Wolfberry: moderate

Star anise: right amount

Sannai: right amount

Astragalus: appropriate amount

Cooking wine: moderate

Rice vinegar: right amount

Salt: right amount

Note: 1. Skimming foam can't be cleaned at one time, but more times, the oil must be skimmed. 2. The gauze is the mask I removed, so it doesn't look so elegant. You can buy gauze directly, or you can sell it in the supermarket

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: light