carrot Huaishan pork bone soup
By AntonioJerde
When it comes to Cantonese food, there is naturally a hot soup. As the saying goes, a chef can make a pot of soup, but a master of Cantonese cuisine cannot make soup, so he should not be a master. Cantonese soup has become a representative of culture. Drinking a bowl of Laohuo soup when you go home from work every day is a manifestation of family harmony and represents a kind of care. Cantonese people usually drink soup before eating. However, since we are all working together now, Guangdong's Laohuo soup takes a long time to cook. Gradually, it is not necessary to drink soup before eating. It can be after a meal, or it can be eating out and going home to have a sip of soup. All in all, Laohuo Soup has deeply affected the lives of Cantonese people. Today, I want the simplest carrot Huaishan pork bone soup. It tastes clear and sweet and can strengthen the spleen and stomach the stomach. I also added some Ganoderma lucidum to the soup, which tastes good.
Recipe Recommendations
- pig bones 500 grams
- huaishan 500 grams
- carrots 1 piece
- Ganoderma lucidum appropriate amount
- salt appropriate amount
- salty and sweet
- cook
- several hours
- simple
Steps for carrot Huaishan pork bone soup
1
Ingredients: pig bone, yam, carrot.
2
Wash the pork bones, peel and cut into large pieces.
3
Wash all ingredients except Huaishan and put them into the pan, add water to boil, and simmer for 1.5 hours.
4
Add the yam and simmer for half an hour, add salt and season.
5
Who wants a bowl?!