Pork soup
By VicentaLakin
The summer weather is hot and hot, and it is wet, often leaving people with a bad stomach and appetite. There is therefore a need to supplement the diet to increase nutrient intake for the purpose of summer fatigue. Ducks are so cold that they fill the summer with preferred meat. Ducks have the effect of fertilizing the sun, excruciating the heat of labour, rejuvenating water, and eating the stomach, which is described in the Medical Note as a “good drug” and a cure. There is also the term “summer ducks for medicine”. The old duck can be fed with vegetables and soups, such as lint and cucumbers, which can be supplemented by a combination of acupuncture and nutritional complementarities, as well as by making up for vandalism, sun and sun, and by making up for the summer. It is better to be yanged with spleen and soup, and to be wet with a healthy spleen and an appetite。
Recipe Recommendations
- duck appropriate amount
- mung bean appropriate amount
- winter melon appropriate amount
- Gordon Euryale appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for Pork soup
1
Duck chops up little pieces and washes them clean。
2
The pot boils the water, puts the duck in, poachs the water for 10 minutes, pulls it out, washes it clean。
3
The pot reloads the water and puts duck in。
4
Put it in clean green beans and solids。
5
Put onions, ginger, eight horns。
6
The fire opens, turns the fire, stews about an hour and a half。
7
Washing the melon, belting it, cutting it big, putting it in the pot, continuing to stew for half an hour。
8
Add a proper amount of salt, that's all。
9
Smuggle evenly, get out of the pot。Pork soup Make Tips
1. Rinse the duck meat, blanch it in water for ten minutes, thoroughly boil the blood through, and rinse it clean again to prevent the soup from becoming turbid.
2. Stew the wax gourd for another hour and a half before adding it for about half an hour. If it takes too long, it will easily make the wax gourd too soft and rotten, affecting the taste.
3. It is better to stew the soup for about two hours.
4. Add a little salt to taste, and the rest can be omitted.
2. Stew the wax gourd for another hour and a half before adding it for about half an hour. If it takes too long, it will easily make the wax gourd too soft and rotten, affecting the taste.
3. It is better to stew the soup for about two hours.
4. Add a little salt to taste, and the rest can be omitted.