Boiled radish with leaf wrapped bone and ginseng

Boiled radish with leaf wrapped bone and ginseng

Introduction:

"Today, I'd like to introduce the bone ginseng made by local farmers themselves. This kind of bone ginseng is usually chopped up by farmers with a big knife, mixed with local wine, pepper, ginger, garlic, refined salt and other ingredients, and then cured. Of course, the meat made by farmers themselves can't be very clean. You can see a lot of meat in it. The home-made bone ginseng does not need to be pickled in a jar, but is wrapped with the unique winter leaves on the mountain. Generally, it needs to be wrapped in more than three layers. After wrapping, it is tied up with a rope and put in a sealed container in a cool place. Generally, it can be eaten after half a month. Bone ginseng can be used for cooking noodles, cooking, soup, etc. Gushen contains calcium and a variety of rich nutrients. If you eat it frequently, it can promote the healthy growth of children and has the effect of treating chondropathy

Production steps:

Step 1: prepare some pickled bone ginseng with leaves.

Step 2: wash the red radish and cut it into small pieces with hob.

Step 3: Chop ginger and garlic and set aside.

Step 4: put a spoonful of oil on the boiler and heat it up. Add ginger and garlic to the pan.

Step 5: pull the bone ginseng into small pieces and stir fry it in the pot to make it fragrant.

Step 6: stir fry the bone ginseng and put it into two bowls of water to boil.

Step 7: after boiling, add the red radish and cook.

Step 8: after the radish is cooked, put in the right amount of salt and stir well.

Materials required:

Red radish: 500g

Bone ginseng: 100g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Note: after stir frying the bone ginseng, it tastes more delicious. Of course, if it's too troublesome, you can put it into the water and cook it with radish.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh