Nutritional broth

Overview

1. Add [Azalea Food] to the WeChat official account to subscribe to the food recipes and weight-loss experiences that I carefully edit for you every day! Many times we use stock when cooking and making soup, especially when making soup. The rich aroma produced by a bowl of stock is incomparable to that of boiled noodles in plain water. Sometimes to save trouble, we can also use pureed soup instead of soup stock, but pureed soup is always not as healthy and delicious as the soup we make ourselves.

Tags

• soups
• children
• breakfast
• angelica sinensis
• astragalus
• codonopsis
• hay
• pork leg bone
• ginger
• salt

Ingredients

Steps

1. 1 pork leg bones were broken in the middle. Rinse clean with warm water.

   

2. 2 .Prepare 5 pieces of ginger, 3 slices of astragalus, 3 slices of licorice, 10 grams of angelica root, and 2 roots of Codonopsis pilosula. You can also add other nourishing ingredients according to your preference.

   

3. 3 Blanch the pork leg bones for 3-5 minutes to remove any blood foam from the meat.

   

4. 4 Take out the blanched pork leg bones and rinse them in warm water 2-3 times to rinse away the blood foam and impurities again. Wash it several times to make the soup clearer.

   

5. 5 Refill the casserole with water, add pork leg bones and nutritious ingredients. When making soup, it is recommended that you use a large, round-bellied casserole. Such a large casserole can hold a lot of soup, because about a quarter of the soup will evaporate during the soup-making process, so a large, round-bellied casserole is ideal for making soup. It's not easy for the soup to come out when it's covered and simmered over low heat.

   

6. 6 If there is blood foam after boiling, remove it with a spoon. Cover and cook over low heat for 3-4 hours. Add 2 tablespoons of salt 30 minutes before serving. If a lot of the soup evaporates in the middle, you can add some boiling water.

   

7. 7 Remove the bones from the cooked soup. When it is not hot to touch, use a filter to drain the soup. After filtering, there will be no impurities in the soup, only a little oil star. After the soup is left to cool in the refrigerator, a little oil in the soup will condense into lumps. After filtering again, it will be completely oil-free. The soup is very clear.

   

8. 8 The cooked soup can be placed in a bowl with a lid and refrigerated for 2-3 days. It can also be divided into portions and stored in the refrigerator. The meat on the bones is also very delicious. Mix 3 spoons of light soy sauce, 2 spoons of vinegar, 2 spoons of water, 1 spoon of sesame oil and a little coriander and chives to make a bowl of sauce, and eat it with the deboned meat. It is particularly fragrant.