It's a big stick
By VicentaLakin
Mountain medicine is a good food for one. From the perspective of Chinese medicine, it has the effect of spleen for stomach digestion, renal infatuation, reduction of blood sugar and extended longevity. Mountain medicine is also rich in a variety of nutrients, including proteins, carbohydrates, calcium, phosphorus, iron, carrots and vitamins, and suitable for consumption by the general population. When choosing mountain medicine, the same size is more heavy; the more hair the same variety has, the more hair the mountain medicine has, the more taste, the more sugar the mountain medicine contains and the better nutrition. After cutting, fresh mountain medicine should be of fresh and white meat. It is not possible to buy mountain medicine if there is an abnormal spot on the surface, as this suggests that it may have been infected with the virus. The pharmacists are generally circumcised and the phyto-basin contained in the platinum or in the slime is subject to skin aching, so they have to be flushed several times after the peeling; rubber gloves can also be worn to avoid irritation to the skin. Monuments that have been cut through the skin are susceptible to oxidation and blackening and can be immediately inserted into salt water, which can be effectively avoided. Today's soup is made of pork rod bones and mountain medicine. The bone of a pig rod allows the shop to split with a large knife so that nutrients such as potassium calcium phosphorus and glued proteins in the bone can well penetrate。
Recipe Recommendations
- pig rod bone a
- iron stick yam two
- fresh ginger a
- salt appropriate amount
- chives a little
Steps for It's a big stick
1
Pork rods are broken, divided into three pieces and washed clean; iron stick mountain medicine is cleaned up and replaced; a small piece of ginger
2
The pig's bone is in the pot, with a proper amount of cool water
3
The electric cooker selects the "old fire soup" program, which is set at four hours and can be adjusted for actual usage
4
When the water's out, throw away the foam, smash the ginger into the pot, and the lid goes on
5
When the meat is fresh, take the potion to the skin and cut the small part
6
In the soup, continue to make it for about 30 minutes, and when you're out of the pot, you pour salt into the bowl, then you spray onions
7
Four seasons a year with soup, stomach and bodyIt's a big stick Make Tips
The large bone can be split open with a heavy knife to facilitate the release of nutrients inside; the yam should not be peeled in advance but rather peeled and cut just before adding it to the soup pot to prevent oxidation; only a single piece of fresh ginger was added as seasoning, with no other seasonings used, to enjoy the light, fresh, and original flavor; the bones were not blanched but were added to the pot with cold water. After the water boiled, the scum was skimmed off. Although the soup is not very clear, the flavor is extremely savory.