Rhododendrum Stewed Tail Cage Bones

Name: Rhododendrum Stewed Tail Cage Bones
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork Spine; 80g Red Mushroom (Dried); 8 pcs Dried scallops

by The play of the old fish family

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Lingnan people have always had the tradition of drinking soup from the old fire every day. Whether it’s nine cold days or scorching summer days, every time they return to their mother’s house, there will be something on their stove. Simmering the red vertebral mushroom soup in the hometown with a small fire, he suddenly felt that the chaotic mood of the swim was restored.

Ingredients

Rhododendrum Stewed Tail Cage Bones

1. Prepare the ingredients, wash the dried scallops and put them in a bowl, soak them with high-grade rice wine

2. Chop the tail bones into large pieces, add ginger, light soy sauce, and white pepper to marinate for 15 minutes

Rhododendrum Stewed Tail Cage Bones recipe

3. Take a casserole, put the tail bones in the pot, pour in appropriate water, boil the water over high heat for 3 minutes, skim off the blood foam, add the shallots, pour the scallops, and then reduce the heat and simmer for 30 minutes

4. After 30 minutes, clean the dried red vertebrae with running water to clean the fine sand and dust on the surface. Pour into the bowl and pour into the soup, add an appropriate amount of salt to taste, and continue to simmer for 40 minutes on low heat until the soup becomes Red, the aroma of rhododendron is permeated