Braised native pig bone soup
Overview
Cantonese people are famous for their love of soup, whether they are boiling, stewing, stewing, simmering or simmering. . . Years of practice and various experiences have been summed up. When it comes to making soup, the teachers at the vegetable market each have their own secrets. What about clearing away heat and detoxifying, removing dampness and reducing internal heat, nourishing blood and replenishing deficiency, nourishing the brain and relieving depression~~Everyone is like a family herbalist, which is also a local characteristic formed by long-standing eating habits. Today's soup is a clear stew. It has no medicinal flavor and no additives. It only uses a piece of ginger to help remove the fishy smell and enhance the freshness. But~~it tastes so goodO(∩_∩)O~
Tags
Ingredients
Steps
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Wash the large bones of native pig, soak them in water for a while, peel and wash the ginger.
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Remove the pork bones, drain the water, crush the ginger and put them into the stew pot.
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Add about 3 bowls of water and cover the lid of the stew pot.
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Add water to the steamer, place the stew pot on the stand, cover the pot and bring to a boil over high heat, then turn to medium heat and simmer for about 1 hour.
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After stewing, add salt and chicken powder and stir evenly.
