Radish soup (improved version)

Radish soup (improved version)

Introduction:

"Radish soup, originally made of sliced meat, has changed a little today. It's made of bone, and tastes more delicious. This is a traditional soup dish of Sichuan flavor. It's best to eat hot. The soup is raw, with bright color and delicious aftertaste. It's spicy and spicy. It's full of local flavor. "

Production steps:

Step 1: wash the pig bones.

Step 2: blanch for 3 minutes.

Step 3: put in the pressure cooker.

Step 4: add vinegar, ginger, fragrant leaves, cinnamon, water, high heat, low heat for 40 minutes.

Step 5: wash radish and cut into thick slices. Prepare ginger, pepper, Pixian bean paste, soy sauce and green onion.

Step 6: take another pot, oil hot, low fire, put down pepper, ginger fried flavor.

Step 7: add Pixian Douban sauce and cooking wine.

Step 8: add soy sauce, sugar and stir fry for 3 minutes.

Step 9: add some salt, stir well, turn off the heat and set aside.

Step 10: put the bones and soup in the pressure cooker into the casserole.

Step 11: put in the radish.

Step 12: put green onion knot, boil over high heat, cook over low heat for 15 minutes.

Step 13: put in the pan fried Pixian bean paste.

Step 14: simmer over low heat for 10 minutes, add some pepper.

Step 15: put some scallions and chicken essence.

Materials required:

Pig bone: 1000g

White radish: 500g

Scallion: right amount

Ginger: 5 pieces

Garlic: right amount

Cooking wine: 3 spoons

Vinegar: 1 / 3 spoon

Salt: 4 g

Sugar: 3 G

Pepper: 1g

Zanthoxylum bungeanum: 20

Pixian bean paste: 2 spoons

Veteran: 1 / 2 spoon

Chicken essence: 2G

Note: 1. This is an improved version of radish soup, taste more delicious. 2. The dosage of bean paste should be controlled by yourself. 3. It can also be made into white soup with bean paste. 4. Don't take ginseng.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: spicy