Kushu Banggu Soup

Overview

Speaking of bitter amaranth, northerners may not know what it is, but for people in Sichuan, Chongqing, and Guizhou, everyone knows that it is a vegetable with a special nature and flavor. Just like mint, which is often eaten by Yunnan people, and fennel, which is loved by northerners, it can be eaten alone as a vegetable, and can also play a role in flavoring and seasoning in cooking. However, the spicy and pungent taste of bitter amaranth is often not accepted by foreign guests. But what’s interesting is that the stewed dishes are not spicy at all, and have a special flavor of spices. The bitter rice stick bone soup is one of the few Chongqing dishes that is not spicy. The method is very simple. Stew the bitter bamboo shoots, stick bones, and a small amount of ginger in a stew pot. Just add salt and MSG. The bitter bamboo shoots, commonly known as garlic, have a slightly bitter taste and are According to the Compendium of Materia Medica, it has the functions of clearing away heat and detoxifying, and has the functions of cold-resistant cooking, regulating qi, relieving qi diseases, cold diarrhea, food accumulation, loosening lumps, warming and nourishing, regulating the functional balance of lungs, liver, spleen, viscera and fu organs, relieving heat, reducing dryness, appetizing, strengthening the spleen, detoxifying, and nourishing the skin. It is a good food in summer and a health-care dietary treasure for men, women and children. It can be eaten cold, brewed, and made into soup. The soup is especially delicious when made into soup.

Tags

• soups
• home cooking
• soup
• old man
• lunch
• dinner
• students
• bitter weed
• rod bone
• tomato
• white vinegar
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Peel and wash the bitter clam

   

2. 2 Peel and cut tomatoes

   

3. 3 Wash the stick bones and meat skin and drain the blood

   

4. 4 Blanch the stick bones and rinse them

   

5. 5 Add an appropriate amount of water to the pot, add the stick bones, pork skin and ginger slices, bring to a boil over high heat, skim off the floating residue, add a few drops of vinegar, and simmer over low heat for 2 hours

   

6. 6 Add tomato chunks

   

7. 7 Add Kusanagi and continue for 1 hour

   

8. 8 When the meat is soft and tender, add an appropriate amount of salt