The cobblebone soup
By VicentaLakin
Autumn arrives, with fresh soup, fresh water, abdomen, abdominal care, and acne. The soup is not too spicy. It's a little meaty. Some carrots or something. In autumn, Chinese doctors often say it's appropriate to eat more white food to feed their lungs。
Recipe Recommendations
- pig coelbone 600 grams
- white radish a
- Pleurotus eryngii a
- green onions half a
- fresh ginger a
- salt appropriate amount
- chives a little
Steps for The cobblebone soup
1
Pork cavity clean
2
In the cooling pot, make extra blood
3
The pig's cavity is taken out, washed out, cut into small pieces and washed away the slag
4
Pig's cavity bones, onions, ginger clots and hot water in the pot
5
One and a half hours with a fast soup program
6
In about an hour, cut the radish into a roller
7
Into the soup. Go on
8
Cut the apricot mushrooms into smaller rollers
9
Put the apricot mushrooms in the pot. Ten more minutes
10
You put salt in the bowl and onions
11
BeautifulThe cobblebone soup Make Tips
Blanch the pork shanks beforehand to remove excess blood, ensuring the soup remains clear. King oyster mushrooms should not be cooked for too long, so add them to the soup about 10 minutes before serving. It is not recommended to add salt too early; add it right before serving, or season it in your own bowl to reduce salt intake.