【kelp Knot Big Bone Soup】——autumn Good

Name: 【kelp Knot Big Bone Soup】——autumn Good
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Kelp Knot; 500g Pig bone; a small piece ginger; 1 tablespoon and a half Cooking Wine; 8g salt

by Still good food

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Autumn is a dry season, even if we don't eat food that gets angry. It will get angry inexplicably. This will not only cause dry skin and lack of moisture, I like to be in such a season. More soups and various soups will lower the fire, and will also make up part of the water to nourish the skin.

Kelp is salty and cold in nature and non-toxic. It has the functions of softening and relieving masses, eliminating phlegm and relieving asthma, general diuresis, lowering lipids and blood pressure, so eating kelp is good for health. For example, if kelp is cooked in soup, regular consumption can cure high blood pressure and coronary heart disease in children; if kelp is cooked or cold, regular consumption can cure galls; and kelp can be combined with different foods, and there are more effects, such as kelp, rice, Mung beans and brown sugar in appropriate amounts, cooked in porridge, can cure skin dampness and itching; can cure chronic pharyngitis; kelp can relieve cough. But don't eat too much. ,"

Ingredients

250g Kelp Knot
500g Pig Bone
a small piece Ginger
1 tablespoon and a half Cooking Wine
8g Salt

【kelp Knot Big Bone Soup】——autumn Good

1. Ingredients: kelp knot 250 grams pork bones 500 grams ginger a small piece of cooking wine 1 tablespoon half salt 8 grams,

【kelp Knot Big Bone Soup】——autumn Good recipe

2. Wash the kelp knots and large pork bones and put them in a bowl for later use. Wash and slice the ginger for later use.

3. Cook the pot and pour 2/3 of the pot of water and bring it to 40 to 50 degrees

4. Pour the cooking wine and wait for the water to boil until the aroma of the wine comes out,

5. Pour into the big bone

6. Then add sliced ginger, cover with a lid and bring to a boil, then turn to a low heat and simmer for 25 minutes.

7. Then pour in the washed kelp knots, cover the lid and bring to a boil, then turn to low heat and simmer for 15 minutes.

8. Wait until the soup is almost out of the pot, then pour in the prepared salt, adjust it to the taste you want, and then it can be out of the pot.

Tips:
Tips:

*Do not cut the meat of the big bone soup to avoid the small pieces of meat from getting old during the stewing.

*Don't simmer the kelp knot too early, or it will be too rotten.

*Add enough water at one time, do not add water in the middle to avoid nutrient loss.

*You can adjust what flavor you like. I like the original flavor and I don’t have MSG.