【Sichuan】Dragon bone and radish soup

Overview

During the Chinese New Year, many friends teamed up to buy a pig. There was so much meat and bones, some were made into bacon, some were given away, and some were kept separately. There were also many bones, and the warm soup was boiled. The bones are stewed in soup to make the soup more fragrant and nutritious. My family especially likes to use keel bones to stew soup, and sometimes add a stick bone. Drinking the soup and eating meat can also absorb the bone oil. It is simply beautiful. In the winter, I especially like to eat radishes, especially the tender white radish and the bones are cooked together in a pot. The white radish in the soup is soft and delicious, shaped like jade, and the more you chew on the bones, the more flavorful it becomes.

Tags

• soups
• home cooking
• soup
• changbai radish
• clear water
• keel
• rod bone
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Soak the keel bones and stick bones in clean water to remove the smell and blood

   

2. 2 Transfer to the pot, add loose ginger pieces and blanch

   

3. 3 Strain to remove impurities and cook thoroughly

   

4. 4 Take the bones and rinse them, transfer them to the pressure cooker, and add a piece of loosely chopped ginger

   

5. 5 Start bone program

   

6. 6 Prepare the white radish, wash it, if not peeled, rub the surface with a little salt, wash it and cut it into large pieces

   

7. 7 When the pressure cooker time is up, let it naturally deflate and transfer the bone broth into the cooking pot

   

8. 8 Add the chopped white radish and bring to a boil over high heat

   

9. 9 Add onions, salt and cook over medium heat for 20 minutes

   

10. 10 Cook until the radish is soft and white as jade, and the bone soup is fragrant and milky white.

    

11. 11 Finished product