Carrot and Huaishan pig bone soup

Carrot and Huaishan pig bone soup

Introduction:

"When it comes to Cantonese cuisine, it's natural that you can't live without the soup. As the saying goes, the chef of Cantonese cuisine can't stew soup, so he shouldn't be a master. The soup of Cantonese cuisine has been a representative of culture. It is a kind of embodiment of family harmony and represents a kind of care to work and go home every day and drink a bowl of old fire soup. Cantonese usually drink soup before meals. However, because they are both employees now, Guangdong's Laohuo soup needs to be cooked for a long time. Slowly, it's not necessary to drink soup before meals. It can be after meals, it can also be eating out and drinking soup at home. In a word, the old fire soup has deeply affected the life of Cantonese. Today, let's have the simplest carrot Huaishan pig bone soup. It tastes sweet and can strengthen the spleen and stomach. I also added some Ganoderma lucidum in the soup. It tastes good. "

Production steps:

Materials required:

Pig bone: 500g

Huaishan: 500g

Carrot: 1

Ganoderma lucidum: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and sweet