Lotus Root Carrot Pork Bone Soup

Name: Lotus Root Carrot Pork Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pig bones; 150g Lotus root; 50g carrot; 10ml Rice vinegar; 3 slices Sliced ginger; Some salt

by Chishang Xiaomi

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Lotus root, carrot and pig bone soup is a common homemade soup. Lotus root is called "gold in water". It is rich in vitamin C and crude fiber. It can not only help digestion and prevent constipation, but also provide carbohydrates and trace amounts needed by the body. Elements: Carrots are crispy and delicious, rich in nutrients, can benefit the liver and eyesight, laxative and prevent cancer, enhance immune function, lower blood sugar and lipids; pig bones can strengthen the waist and knees, boost energy, replenish weakness, and strengthen muscles and bones. Drink this soup every day in summer to clear away heat and eliminate phlegm, nourish the kidney and nourish blood, and improve the quality of sleep. "

Ingredients

400g Pig Bones
150g Lotus Root
50g Carrot
10ml Rice Vinegar
3 slices Sliced Ginger
Some Salt

Lotus Root Carrot Pork Bone Soup

1. Raw materials are ready;

2. Pour appropriate amount of water into the boiling pot, add ginger slices, and heat over medium-to-low heat;

3. At the same time, wash the pig bones, put cold water into the pot, and blanch the blood;

4. Peel and cut carrots;

5. Peel the lotus root and cut into pieces, soak it in water with rice vinegar for 15 minutes;

6. Transfer the blanched pig bones into the soup pot and add carrots;

7. Add the soaked lotus root and drip rice vinegar;

8. Bring to a boil, turn to the minimum heat for 90 minutes, and season it before drinking;

9. Finished product.

Tips:
3. Put a few slices of ginger in the soup to remove the fishy and increase the umami taste of the food. Generally, the amount of ginger should not be too much, and the amount of ginger should be controlled at about three at a time, which can achieve the purpose of removing fishy and damp heat without excessive heat. The method of putting ginger is also particular. It is usually put at the beginning of the soup, because the longer the cooking time, the better its damp-removing effect will be played, and the more heat will be removed.