Pig bone and white gourd soup

Pig bone and white gourd soup

Introduction:

"Bone soup can play an anti-aging role. This is because the bone marrow is the most important part of the human skeleton. The red and white blood cells in the blood are formed in the bone marrow. With the increase of age and the aging of the body, the function of bone marrow to produce red and white blood cells gradually declines, and the function of bone marrow decreases, which directly affects the human body's metabolism ability. And the collagen contained in bone soup can just enhance the body's ability to make blood cells. So for the middle-aged and old people, drinking some bone soup to regulate can slow down bone aging; similarly, bone soup can also be conducive to the growth of young people's bones. "

Production steps:

Step 1: a piece of pig bone;

Step 2: appropriate amount of wax gourd;

Step 3: blanch the pig bone, add ginger slices, and simmer for 40 minutes;

Step 4: during the period, peel and wash the wax gourd, and directly cut it into pieces (I dig it into a cylindrical shape with tools. If I want to be particular, I can do it, ha ha, but it's not practical);

Step 5: standby;

Step 6: pour in wax gourd, bring to a boil, add salt, 2 drops of white vinegar, simmer for 5 minutes;

Step 7: Sprinkle coriander before leaving the pot.

Materials required:

Pig bone: right amount

Wax gourd: moderate

Coriander: 1

Ginger: right amount

Vinegar: right amount

Salt: right amount

Precautions: 1. When stewing bone soup, it's best to start stewing slowly with cold water, so as to ensure that the protein components of bone are locked in the soup. In addition, you can add an appropriate amount of vinegar when the soup is boiling hot, which will make the taste of bone soup better. 2. If you think the stewing process is too long, you can use the electric pressure cooker to boil the pig bone first, then put it into the frying pan to stew for a while until the soup is white, which is what I do sometimes.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh