Porridges and pig bones
By VicentaLakin
A few common pig bones, a few ordinary corns, and a small weed of grass, a nice, strong soup is born. Worm grass, not grass, not flowers, it's just a fungus. The flowers are beautifully golden and have a similar composition to the summer grass of the winter, but they vary in content, so they are not a substitute for the grass, and they are not so amazing and they are not included in Chinese medicine. However, it is flat and cold and has the effect of refilling the lungs, kidneys and livers. And because it tastes good, it is a popular diet that is used mostly for soup and medicine。
Recipe Recommendations
- pork spine 250 grams
- sweet corn 100 grams
- Jiang 3 tablets
- the Cordyceps militaris 30 grams
- salt 5 grams
- salty and sweet
- pot
- several hours
- ordinary
Steps for Porridges and pig bones
1
Pig bones are rinsed with water for one hour and water can be exchanged several times。
2
Weeds wash clean leach, corn cut small。
3
Pork bones, corn, weeds, ginger blades in the soup, filled with sufficient water to boil the fire。
4
Drop the foam and turn to the fire slow for 1.5 hours。
5
Add a proper amount of salt and continue to make 10 minutes。Porridges and pig bones Make Tips
1. Pork spine bones are primarily used for making soup; they can be paired with almost any ingredient to enhance the freshness and sweetness of the broth, while also nourishing kidney yin and replenishing essence. If made into salted pork bones, they offer the added benefit of reducing internal heat, and congee prepared with them is incredibly savory and fragrant.
2. Corn, water chestnuts, and carrots are all nutritious ingredients with a naturally fresh, sweet flavor. When paired with fresh pork bones to make soup, the result is not only delicious but also rich in nutrients.
3. When making soup, be sure to add enough water all at once at the beginning; do not add cold water halfway through the cooking process.