Mustard ink pork bone soup
By VicentaLakin
Autumn Winter Festival, suitable for some warm soup. The mustard soup is plentiful, it's hot, it's constipated, and it's edible。
Recipe Recommendations
- femur bone 500 grams
- mustard 1000 grams
- dried cuttlefish 50 grams
- soybean 20 grams
- candied dates 2 capsules
- ginger 30 grams
- Dried lotus seeds 30 grams
- salt 1 gram
Steps for Mustard ink pork bone soup
1
Soybeans and dates are washed, ginger is scattered。
2
Clean out the pig's bones, leach the blood。
3
Wash the ink dry, torn into strips。
4
The soup is added to the water and placed in pigbone and other washed materials。
5
Wash the mustard before the water's open。
6
The water's gone, and it's gone。
7
Zoom the mustard in
8
When the food gets hot, press it all in the soup。
9
In two hours, you'll have good soup for your lungs。Mustard ink pork bone soup Make Tips
When making vegetable soup, add a touch of seafood to enhance the umami, such as dried oysters, dried cuttlefish, or dried scallops. When making vegetable soup, salt must be used sparingly or not at all. Adding one or two honey dates will make the taste even more delicious.