If you include the time spent soaking ginseng, it should take a few days.
This soup is very time-consuming in the early stages.
Sea cucumber dragon bone soup
Recipe Recommendations
- salty and fresh
- pot
- several hours
- senior
Steps for Sea cucumber dragon bone soup
1
Raise the soup pot and boil water
2
Carry out the first blanching and washing of the pig keel
3
Carry out the second blanching and washing of the pig keel
4
Prepare ginger slices, green onion segments and white fungus
5
Fill the pressure cooker with water and add ginger slices
6
Add the blanched and washed pig dragon bones
7
Bring to a boil over high heat, turn to low heat and cook for an hour and a half
8
Soak the sea cucumber well and clean it
9
cut into pieces
10
Add the cut sea to the cooked dragon bone soup
11
Add appropriate amount of Tremella
12
Cover and bring to a boil over high heat, then turn to low heat and simmer for an hour
13
Add appropriate amount of fine salt before serving
14
Add the green onions and then you canSea cucumber dragon bone soup Make Tips
Sea cucumbers should not be eaten together with glycyrrhizic acid or vinegar. Storage notes: Soaked sea cucumbers cannot be stored for a long time; it is best not to exceed 3 days. During storage, keep them soaked in cold water, changing the water 2-3 times a day. Avoid contact with oil, or place them in a refrigerator (not the freezer). If storing dried sea cucumbers, it is best to keep them in a sealed wooden box to prevent moisture. In summer, eating sea cucumbers as a cold dish is a good way to supplement your diet; in autumn and winter, it is best to make soup.