Radish pot soup was originally made from meat slices, but it has been changed today. It is made from bones, and the taste is more delicious.
This is a traditional Sichuan-style soup dish and is best eaten hot. The soup is raw, with bright color and delicious aftertaste. Spicy and delicious, full of local flavor.
radish pot soup
Recipe Recommendations
- pig bones 1000 grams
- white radish 500 grams
- onion appropriate amount
- Jiang 5 pieces
- garlic appropriate amount
- cooking wine 3 spoonfuls
- vinegar 1/3 spoon
- salt 4 grams
- sugar 3 grams
- pepper 1 grams
- pepper 20 grains
- Pi County bean paste 2 spoonfuls
- soy sauce 1/2 teaspoon
- chicken essence 2 grams
Steps for radish pot soup
1
Wash the pig bones.
2
Put boiling water and blanch for 3 minutes and remove.
3
Put in the pressure cooker.
4
Add some vinegar, add ginger, fragrant leaves, cinnamon, appropriate amount of water, boil over high heat, low heat for 40 minutes.
5
Wash the radish and cut it into thick slices. Prepare ginger, pepper, Pi County bean paste, soy sauce, and green onion.
6
Take another pot, heat the oil, over low heat, put down the pepper, and fry the ginger slices to create the fragrance.
7
Add Pi County bean paste and cooking wine.
8
Add soy sauce, sugar, and stir-fry over low heat for 3 minutes.
9
Add some salt, stir well, turn off the heat and set aside.
10
Pour the bones from the pressure cooker, together with the soup, into the casserole.
11
Add the radish.
12
Add the onion knots, bring to a boil over high heat, and cook over low heat for 15 minutes.
13
Add the fried Pi County bean paste in the pan.
14
Simmer over low heat for 10 minutes, add some pepper.
15
Add some chopped green onion and chicken essence.radish pot soup Make Tips
1. This is an improved version of radish pot soup, which tastes more delicious. 2. Control the amount of bean paste yourself. 3. You can also make white soup and eat it with bean paste. 4. Don't eat ginseng if you are taking it.