[sichuan] Keel Carrot Soup

Name: [sichuan] Keel Carrot Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g keel; 1 Stick bone; 1 Landrace radish; 1 piece ginger; 3 pieces Shallots; Some salt; Some Plain Water

by Sky blue grass green

4.6 (1)

Favorite

7

Difficulty

Normal

Time

1h

Serving

2

During the New Year, many friends bought a pig together, so much meat and bones, some made bacon, some were given away, some were shared, and there were many bones. The warm soup was boiled.
Bone stew makes the soup more fragrant and nutritious. My family likes to stew the soup with keel bones. Sometimes a stick bone is added, and the soup and meat can also suck bone oil, which is simply beautiful.
In the winter, I especially like to eat radish, especially the tender white radish and the bones are cooked into a pot. The soup white radish is soft and delicious like jade, and the bones become more flavorful with the bite. "

Ingredients

[sichuan] Keel Carrot Soup

1. The keel and stick bones are soaked in clean water to remove the fishy and blood

2. Transfer to a pot, add loose ginger pieces to blanch

3. Filter out impurities and cook through

4. Take the bones and rinse again, transfer to the electric pressure cooker, and add a piece of loose ginger

5. Start the bone program

6. Prepare white radish, wash, if not peeled, rub the surface with a little salt, and cut into large pieces after washing

7. When the pressure cooker time is up, let it exhaust naturally, and transfer the bone broth to the boiling pot

8. Add the sliced white radish and bring to a boil

9. Then add the shallots, turn the salt to medium heat and cook for 20 minutes

10. Cook until the radish is soft and white as jade, and the bone broth is fragrant and creamy.

11. Finished product

Tips:
The electric pressure cooker saves time, but the soup is less thick. Therefore, the combination of the pressure cooker and the boiling pot makes the soup delicious and saves time and energy.