Radish Big Bone Soup

Name: Radish Big Bone Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Big bones; 10g dried shrimps; 1/2 White radish; 3 slices ginger; 2 stages Green onions; 5g Rice wine; Some salt; Some Shimizu

by Dark blue millet porridge

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Radishes and big bones are really the best partners in the ingredients. Radishes can remove the greasiness of big bone soup and promote digestion; radishes are rich in fat-soluble vitamins, which can only be absorbed by the body with the help of big bones. Drinking radish bone soup is the best way to replenish calcium. While replenishing calcium, it also replenishes a variety of trace elements necessary for the human body. Using Supor Fresh Breathing Pressure Cooker to boil the stock is very fast, the soup is still very thick!

Ingredients

1 Big Bones
10g Dried Shrimps
1/2 White Radish
3 slices Ginger
2 stages Green Onions
5g Rice Wine
Some Salt
Some Shimizu

Radish Big Bone Soup

1. Prepare the ingredients: 1 large pork bone, 1/2 white radish, 3 slices of ginger, 2 slices of green onions;

2. Add ginger slices, green onions and rice wine to the big bones and boil with cold water, put aside the foam, and clean it;

3. Put the cleaned big bones, ginger slices and green onions into the Supor Fresh Breathing Pressure Cooker;

4. Add 10 grams of sea rice;

5. Add proper amount of boiling water;

6. Supor Fresh Breathing Pressure Cooker selects the "Meat Spare Rib Soup" function;

7. When boiling the bone soup, cut the white radish and set aside;

8. The lid of the electric pressure cooker can be opened when the pressure display "green light" after exhausting;

9. Open the lid, add white radish, Supor Fresh Breath pressure cooker selects the "open lid to collect juice" function to cook the soup for a while;

10. Add appropriate amount of salt to taste when out of the pan.

Tips:
1. The water in the casserole for stewing big bones should be added at once, not halfway.
2. Don't add salt too early when boiling the soup, just season it before it is out of the pot.