Chestnut Bone Soup

Name: Chestnut Bone Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pig bones; Some chestnut; a little Taizishen; Some Wolfberry; Some Cooking Wine; Some ginger; Some salt

by Yueyue Yushi

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In order to treat my son's cough, I put a little ginseng.
Alias of Taizi ginseng: Haier ginseng, Tong ginseng, four-leaf ginseng, four-leaf ginseng,
Taboo crowd: Those who show the truth and evil will not eat.
Suitable crowd: Suitable for those with weak spleen-qi, insufficient stomach-yin, lack of food, tiredness, dry tongue; those with lung deficiency, dry cough, dry throat, and sticky phlegm; insufficient qi and yin, palpitations, and insomnia. "

Ingredients

Some Pig Bones
Some Chestnut
a little Taizishen
Some Wolfberry
Some Cooking Wine
Some Ginger
Some Salt

Chestnut Bone Soup

1. Wash the bones, put cold water into the pot, add cooking wine, ginger and blanch water to remove blood foam.

2. Add an appropriate amount of water to the electric pressure cooker, and put in the chestnuts, ginseng and wolfberry that have been peeled and washed. Let it heat up for a while.

3. When the water temperature in the electric pressure cooker reaches about 70°, put in the blanched bones.

4. Press the "Porridge Soup" button to cook. After exhausting, add salt to taste.

5. Finished product.

Tips:
When blanching the meat, it is necessary to cook the meat under cold water, because the meat contains blood. The blood in the capillaries on the surface of the meat will suddenly coagulate, and the blood inside the meat cannot be gradually forced out, which affects the taste and taste. The color of the meat.
When re-cooking the soup, I usually add boiling water or heat the soup water before adding the blanched meat.