Radish Chestnut Keel Soup

Name: Radish Chestnut Keel Soup
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Pig bones; 250g White radish; 100g chestnut; 1 tsp Rice wine; 1 tsp White vinegar; 1 tsp salt; 5g ginger; Some water; 2 tablespoons Cooking Wine

by You Ma Food

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

It’s been a long time since I made pork, especially the soup, I basically choose the quick and convenient ones. Seeing it rained and fell in these two days, the weather was getting colder and colder. It is said that it is snowing all over Huzhou. When it comes to protection from the cold, radish and red meat are of course the first choice. It happens that there are peeled chestnuts at home, so put them in by the way, which not only enriches the dishes, but also increases the sweetness and waxy taste.

Ingredients

500g Pig Bones
250g White Radish
100g Chestnut
1 tsp Rice Wine
1 tsp White Vinegar
1 tsp Salt
5g Ginger
Some Water
2 tablespoons Cooking Wine

Radish Chestnut Keel Soup

1. Wash the pork bones before putting them in the pot

2. Pot under cold water, boil for a few minutes after the water is boiled, remove and rinse

3. Put the cleaned bones into a casserole, add 3 to 4 times the amount of water, a little more than half of the pot, because the radish has a lot of water, and add an appropriate amount of cooking wine, a few slices of ginger, and then pour it into a bottle with a cap after it is brought to a boil. White vinegar, turn to low heat

4. Wash the radish, don't peel it

5. Cut the radish into hob pieces

6. After the bones are simmered for 30 minutes, add the white radish and chestnut and continue to simmer for 30 to 40 minutes. Just add salt and season before serving.