Piggy soup
By VicentaLakin
During the spring festival, there was an increase in the number of meals and drinks outside the home, as well as easy access to burning and greasy foods, so it was appropriate to make some hot, liver-burning and venomous soup at home. Today, the young editor shares a traditional Guangdong dish — the Qiang Pork Bone soup, which was mentioned on the tip of the tongue in the second season of China. The main materials are pig bones, Western vegetables and carrots, which are simple and nutritious. The veggies are green and fresh, and when you make the soup, you'll get the fragrance of the veggies, and the soup is sweet and delicious。
Recipe Recommendations
- sai Yeung Choi 300g
- pork bone 400g
- carrots one
- candied dates one
- Jiang 1 tablet
- salt appropriate amount
Steps for Piggy soup
1
First, the veggies are picked up once, then immersed with salt water, so that the insects attached to the veggies can be removed, then the water from the boiler is washed and burned open and put into the pigbone。
2
When the water in the boiler is boiled, it goes into the pig's bones。
3
Once the water is burned again, the boiler boils for 1 and 2 minutes. The aim is to remove the fatty from the greasy surface of the pig's bones, and to see a bit of foam on the surface of the water, wash it with fresh water and wash all the foam attached to the pig's bones, so that the soup is not so greasy and the soup is better。
4
First, put the pig bones in the balconies。
5
Carrots, ginger blades and date, which prevent material from glued to the bottom。
6
Put it in Western food, add water, cover the pan, and when the fire opens the water, turn it into a small fire for an hour and a half。
7
Finally, it's salty。