Pork Tail Bone, White Radish and Tangerine Peel Soup

Name: Pork Tail Bone, White Radish and Tangerine Peel Soup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 300g White radish; 500g Pigtail; 4g salt; 4 slices ginger; 2 tbsp Cooking Wine; a little Tangerine peel

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

I often use white radish and pig tail bones to make a soup. This time I added a proper amount of tangerine peel. After boiling, the soup has a light tangerine peel fragrance, and it has been found that adding tangerine peel can also relieve greasiness. The soup has a delicious mouth and no greasy feeling

Ingredients

300g White Radish
500g Pigtail
4g Salt
4 slices Ginger
2 tbsp Cooking Wine
a little Tangerine Peel

Pork Tail Bone, White Radish and Tangerine Peel Soup

1. Soak pig tail bone in clean blood and wash it

Pork Tail Bone, White Radish and Tangerine Peel Soup recipe

2. Prepare tangerine peel and ginger slices

3. Soak the tangerine peel in water to soften it and scrape off the white film inside

4. Boil the pigtail bones in a pot under cold water, then remove them and wash them.

5. Pour water into the soup pot and add ginger slices to a boil

6. Pour in pig tail bones and add cooking wine

7. Clear the froth

8. Join tangerine peel

9. Cover with high heat and turn to low heat for an hour

10. Peel and wash white radish

11. Cut into slices

12. Then open and pour the white radish, add salt and cover with high heat and bring to a low heat for half an hour, then turn off the heat and bring out the pot

Tips:
1. Add the white radish in the last half an hour so that the white radish will not be boiled and the soup will not be muddy.
2. The original flavor of this soup is very delicious, and the chicken essence is random, I didn't add it.