Stewed pig bone soup

Stewed pig bone soup

Introduction:

"Cantonese are famous for their love of soup, whether it's boiled, stewed, simmered or boiled... Years of practice, summed up a variety of experience, the market milk teachers, when it comes to soup, each has its own secret. What is clearing away heat and toxin, dispelling dampness and fire, tonifying blood and deficiency, tonifying brain and relieving depression? Each of them is like a family medicated dietician, which is also the local feature of the formation of eating habits. Today's soup stew has no medicinal flavor, and no additives. It only uses a piece of ginger to help remove fishiness and freshness. But have a good drink_ ∩)O~”

Production steps:

Step 1: wash the big bone of native pig, soak it in water for a while, peel the ginger and wash it.

Step 2: take up the pig bones, drain the water, smash the ginger and put them into the stew cup.

Step 3: add about 3 bowls of water and cover the stew cup.

The fourth step: add the water in the steamer, put the stew on the support, cover the pan and turn it into medium heat for 1 hours.

The fifth step: after stewing, salt and chicken powder can be stirred evenly.

Materials required:

Pig bone: 500g

Ginger: 1 piece

Salt: right amount

Chicken powder: a little

Water: 3 bowls

Note: the fresh local pig bone soup does not need blanching water to stew directly, so the soup is more sweet. Ice fresh big bone should be boiled with salt for a few minutes to remove fishiness and odor. Do not like to eat ginger can not put.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: light