Stewed Pork Bone Soup

Name: Stewed Pork Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Big bone; 1 piece ginger; Some salt; a little Chicken noodles; 3 bowls Shimizu

by Easy to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Cantonese people are famous for their love of soup, whether it is boiling soup, boiling soup, stewing soup, simmering soup, or boiling soup. . . Years of practice have summed up various experiences. The teachers and nurses of the vegetable market, when it comes to making soup, each has their own unique secrets. What to clear away heat and detoxify, dispel dampness and heat, nourish blood and nourish deficiency, nourish brain and relieve depression~~ Everyone is a family medicated dieter, and this is also the local characteristic of the formation of eating habits all the time.

Today, this soup is stewed with no medicinal flavor and no auxiliary materials. It only uses a piece of ginger to help remove fishy and improve freshness. But~~It’s delicious O(∩_∩)O~"

Ingredients

500g Big Bone
1 piece Ginger
Some Salt
a little Chicken Noodles
3 bowls Shimizu

Stewed Pork Bone Soup

1. Wash the big bones of the soil pig, soak it in clean water for a while, peel off the ginger and wash it off.

2. Pick up the pork bones and drain the water, smash the ginger together and put them into the stewing pot.

3. Add about 3 bowls of water and cover the lid of the stewing pot.

4. Add water to the steamer, place the stew pot on the support, cover the pot and boil on high heat, then turn to medium heat and simmer for about 1 hour.

5. After the stew, add salt and chicken powder and stir well.

Tips:
Fresh pig bone soup is directly stewed without blanching, so that the soup is more sweet and clear. Chilled big bones need to be blanched with salt and boiling water for a few minutes to remove fishy and odors. Those who don't like ginger can leave it alone.