Liuwangzi Pork Bone Soup

Liuwangzi Pork Bone Soup

1. Boil water in a pot, put the pork bones down and blanch it once the water is boiled.

2. Pick up the pork bones and put them in the soup pot, add appropriate amount of water, add a few shiitake mushrooms, and turn to the lowest heat after the high heat is boiled.

3. After the water in the pot is boiled, put the Liuwangzi down and cook, and remove it after boiling until some part of it cracks. It’s about five or six minutes. Don’t cook for too long, it will be cooked through after a few minutes.

4. Get it out, move a small bench, prepare a knife, and start peeling it.

5. Just peel off the black crust. After the outermost layer of leather is removed, the black layer is slippery, so it won't slippery when wrapped in a piece of paper.

6. Many have no openings. It is easier to cut one with a knife first, and then peel the rest with the knife. The knife was used all the way, the skin was a bit hard.

7. It's peeled off.

8. Take a wash.

9. When the bones are almost torn, put Liuwangzi down and cook.

10. Add a few red dates and some salt. Just wait until the Liuwangzi is soft. It's easier to get cooked. If you like it, you can try it and turn off the heat.

Tips:

Peeling is more troublesome, so be patient and be careful not to get it.