Boiled red radish with ginseng and leaves
Overview
Today I would like to introduce to you the bone ginseng made by local farmers. This kind of bone ginseng is usually made by farmers using a big knife to chop the bones, add local wine, chili, pepper, ginger, garlic, refined salt and other ingredients, mix well and marinate. Of course, the homemade ginseng will not pick the meat very clean, and you can see a lot of meat in it. Homemade bone ginseng is not pickled in jars but is wrapped with unique winter leaves from the mountains. It is usually wrapped in more than three layers. After wrapping, it is tied up with a rope and placed in a sealed container in a cool place. It is usually ready to eat after about half a month. Bone ginseng can be used to cook noodles, dishes, soups, etc. Bone ginseng contains calcium and a variety of rich nutrients. Regular consumption can promote the healthy growth of children and has the effect of treating rickets.
Tags
Ingredients
Steps
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Prepare some pickled ginseng leaves wrapped in leaves.
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Wash the red radish and cut into small pieces with a hob.
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Chop ginger and garlic and set aside.
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Heat a pot with a spoonful of oil and add ginger and garlic to the pot.
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Cut the bone ginseng into small pieces and stir-fry until the aroma comes out.
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After frying the bone ginseng until fragrant, add two bowls of water and boil.
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After the water boils, add the red radish and cook.
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After the radish is cooked, add appropriate amount of salt and mix well before eating.
