Stewed white gourd with big bone

Stewed white gourd with big bone

Introduction:

"Pig bone contains calcium, phosphorus, iron and other elements, protein and heat are also higher than pork. Spinal cord bone is more nutritious, rich in nutrition and rich in taste, which makes it a good choice for making soup. It's better to choose pigs with long growth period and lean meat to increase the flavor of the soup. Wax gourd is cold in nature. Its flesh and flesh have the functions of diuresis, heat clearing, phlegm resolving and thirst relieving. It can also treat edema, phlegm asthma, summer heat, hemorrhoids and other diseases. Wax gourd, such as boiling soup with skin, can achieve the effect of detumescence, diuresis, heat clearing and heat relieving. Although winter melon is the best to eat in summer, it's also good to have a bowl of winter melon soup before it's cold and warm. Especially, it can absorb the greasiness of pig bone. "

Production steps:

Materials required:

Pig bone: 550G

Wax gourd: 500g

Ginger: four

Onion: half a tree

Zanthoxylum bungeanum: right amount

Fennel: right amount

Cinnamon: moderate

Garlic: 2

Salt: right amount

Raw soy sauce: half spoon

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh