Huai yam carrot pork bone soup
Yam is a medicine for replenishing the middle and replenishing the spleen and stomach. It has the effect of replenishing the spleen and stomach. It is especially suitable for people with weak spleen and stomach to eat before tonic. Carrots contain vitamin A. In traditional Chinese medicine, they also have the effect of moistening the intestines.
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Huai yam carrot pork bone soup
1
Wash the pig bones and put them in boiling water and fly over the cold river (boil them in boiling water for a while, pick up and rinse with cold water).
2
Put the bones that have flown through the water, the pitted red dates, and the soft scallops (water) into a large soup pot and add cold water. Turn on high heat and simmer over medium heat for 10 minutes, then simmer over low heat for an hour.
3
Cut carrot and yam into slices.
4
Cook the bones for an hour.
5
Add carrot and yam pieces and cook for an additional hour. Use a spoon to stir two or three times in the middle to prevent the ingredients from sticking to the bottom of the pot. Season the soup with salt.Huai yam carrot pork bone soup Make Tips
Generally, meat and bones need to be blanched and rinsed in cold water before making soup to remove the blood and make the broth fresher and sweeter. Personally, I think the soup tastes better with more Chinese yam than carrots.