Big Mustard Green Cuttlefish Dried Pork Bone Soup

Name: Big Mustard Green Cuttlefish Dried Pork Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pig bone; 1000g Mustard greens; 50g Dried cuttlefish; 20g soy; 2 capsules Candied dates; 30g ginger; 30g Dried lotus seeds; 1g salt

by Baby Bubble Snake

4.9 (1)

Favorite

4

Difficulty

Normal

Time

2h

Serving

2

In autumn and winter, it is suitable for boiling some moisturizing soup. Mustard soup can moisturize the lungs, and you can drink it for symptoms such as heat, constipation and sore throat. "

Ingredients

Big Mustard Green Cuttlefish Dried Pork Bone Soup

1. Wash soybeans and candied dates, and pat the ginger to loosen.

2. Wash the pig bones and drain the blood.

3. Wash the dried cuttlefish and tear them into strips.

4. Add water to the soup pot, put the pork bones and other materials that have been washed.

5. Wash the mustard greens quickly while the water is still up.

6. The water boiled, skimming the foam.

7. Enlarge the mustard greens in

8. When the vegetable is hot and soft, press it all into the soup.

9. After two hours of boiling, you will be able to drink a good soup that nourishes the lungs.

Tips:
When cooking the vegetable soup, add a little seafood to improve the freshness. You can put oyster sauce, dried cuttlefish, or scallops. When cooking vegetable soup, you must put less or no salt in it. Add one or two candied dates to make it more delicious.