Big Bone Sour Soup

Name: Big Bone Sour Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A Pig bone; 3 flowers Black Fungus; piece onion; piece ginger; Approximately 8g salt; 10g Sugar; 15g Vinegar; 5g Soy sauce; 2 pieces Bay leaf; 2 pcs star anise; 20 capsules pepper; 20 capsules Fennel

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

What I took out today is big bones. There are quite a lot of meat. How do I eat them, sauce bones? Stewed bone soup? Or add something braised? I don't want to eat much.
Let’s change the way of eating. Yesterday’s soaked fungus was not eaten. By the way, Papa Mi bought a big pot of good vinegar yesterday. By the way, let’s cook it into sour soup. Today, the sour food is appetizing! "

Big Bone Sour Soup

1. Wash the big bones, add ginger slices and onion chunks to blanch water.

2. Choose the root of the soaked fungus.

3. Prepare the seasoning, dry spices don’t have to be too much. The yellow ginger juice in the cup, this one can use fresh ginger, I made the juice from sweet and sour ginger, and just used it. 15 grams of premium brewed vinegar, 5 grams of light soy sauce, 4 grams of salt, and 10 grams of sugar (you can adjust the taste after boiling).

4. Wash the blanched bones and put them in an electric pressure cooker.

5. Put all the ingredients in, add the right amount of water, select the meat program, wait for the pressure cooker to fall naturally and open the pan to season again, mainly adding salt to meet your own taste.

Tips:
1. The bones are relatively large, so the water must be thoroughly blanched so that the soup is clear.
2. This soup has higher requirements for vinegar. If the vinegar is not good enough, the finished product will be affected.
As the side dish, you can add yellow-flowered fungus kelp or other dried vegetables. Adjust according to your own taste.