Pinky Bones

By VicentaLakin

Pinky Bones
A bowl of good soup -- pink bone soup. This is what is often referred to as Gogan, a natural plant with a “poison of medicine” approved by the Ministry of Health. Fresh ones are not easy to buy, but there are many people in the South who know very little and are often not valued. The general population is accessible, especially for persons suffering from cardiovascular diseases such as hypertension, high blood resin, high blood sugar and migraine. It regulates human functioning, improves physical health and improves the resilience of the organism. It's good and sweet, it cleans people up in the middle of the winter, and it's called the mountain gin。

Recipe Recommendations

Steps for Pinky Bones

  • Make Pinky Bones step 0
    1
    Main source: Fresh powder 500 grams of pig bone 500 grams of cortex: 5 gs of gin date 10 gs of cinnamon and 20 cinnamon sauces: water appropriate to a grain of yellow wine
  • Make Pinky Bones step 1
    2
    Gogan's going to clean up the slices and the cuttin。
  • Make Pinky Bones step 2
    3
    Slice the pieces and wash them again to make sure the soup is bright and not obscurous。
  • Make Pinky Bones step 3
    4
    Pigs with big bones. Burn a pot of water, put the pig's bones in a boil, wait for the blood to come out, get it out and clean it up. Then the fire slows down for 30 minutes, extracts the suspended material from the face and keeps the soup fresh。
  • Make Pinky Bones step 4
    5
    It is then placed in pink coils, yellow cobblers, party members, red dates, cuisine, cinnamon, and a spoonful of yellow wine, with the appropriate salt (as little as possible)。
  • Make Pinky Bones step 5
    6
    It's about 20 minutes or half an hour。
  • Make Pinky Bones step 6
    7
    It's good, it's good, it's good。
  • Make Pinky Bones step 7
    8
    It's good and sweet, it cleans people up in the middle of the winter, and it's called the mountain gin。
  • Make Pinky Bones step 8
    9
    It's best to have a little bowl before eating。

    • Pinky Bones Make Tips

    1. Kudzu root is slightly pungent and cool in nature; it functions to relieve muscles and reduce fever, generate body fluids to quench thirst, detoxify and promote rash eruption, dispel the effects of alcohol, and clear stomach heat. It also has the effects of lowering blood sugar, lowering blood lipids, relieving intoxication, and preventing constipation. Drinking this soup helps strengthen the spleen, nourish yin, generate fluids to quench thirst, and clear heat and purge fire; however, those with a cold stomach or heavy dampness should not consume it. 2. Only cold water should be used for stewing soup. If the surface of the meat is subjected to sudden high heat, the outer layer of protein will immediately coagulate, preventing the inner protein from fully dissolving into the soup. Therefore, you must add enough cold water at once, heat it slowly, and simmer over low heat. Only then can the protein fully dissolve into the soup, preventing it from becoming cloudy and ensuring a delicious flavor. 3. Add salt to the stewed soup as late as possible. When salt meets heat, it causes the moisture in the meat to leach out rapidly, accelerating protein coagulation. This makes the soup less savory and causes the meat to toughen prematurely. 4. In autumn, you can add three drops of rice vinegar when it comes to a boil the second time. This helps dissolve the phosphorus and calcium from the bones into the soup, making the resulting soup both delicious and easy for the stomach and intestines to absorb.

    Recipe Categories

    Recipe recommendation