The cavity soup
By VicentaLakin
The pig's cavity is the pig's spine, the flesh is thicker and the flesh is not greasy. It's the best thing to do. Because you can eat fresh meat and you can eat nutrients in bones. If you had time, it would have been better if you'd had a little fire. If time is running out and you want delicious cavity soup, it's better to make it with a pressure pan, so you can eat the cuddly cavity soup. Pure cavity soup is more monotonous, and best mixed with tubers. Like white carrots, cucumbers, lotus。
Recipe Recommendations
- pig coelbone 900 grams
- lotus root 2 knots
- Jiang 1 block
- salt appropriate amount
- qingshui appropriate amount
Steps for The cavity soup
1
The pig's cavity is cut into small pieces, the residue is washed, the pot is put in the pot, the water is measured according to the amount of food used, only the ginger bar is used
2
Select the "old fire soup" program, which is defined for four hours, can be terminated earlier, depending on the taste, and can be used with a pressure pot
3
When the cavity boils up to about an hour, you can wash it and shave it off
4
Cut it in a roller, it contains starch, so don't cut it in advance to prevent oxidation
5
Put the clots in the cavity soup and make them for about an hour
6
When you've got a cavity and a clot, you can put a little salt in it, melt it, turn it off
7
A little onion. More scent
8
Let's do it together, meat and soup. That's a good soupThe cavity soup Make Tips
When the cavity is cut with a knife, it will have to be washed up; it can be released from the surface when the soup is boiled, and if you want to save it, it will be cooked, it will be attached to the pan, which will not affect the taste of the soup; if you want the soup to be clear, you can water the cavity, wash it with warm water, then slowly make it in the pot, but the taste of the soup will be much lighter; and it can be done with high pressure or with soup。