Supor·chestnut Scallop Pork Bone Soup
1.
Preparation materials: 400 grams of pork bones, 400 grams of chestnuts, and 30 grams of scallops
2.
Pig bones fly water to wash away blood foam
3.
Put the pork bones, chestnuts, scallops and water into the boiling pot, press the "Lao Huo Tang" function
4.
Add salt to taste before turning off the heat
Tips:
1. Chestnuts, also known as "chestnuts", have the reputation of "king of thousands of fruits", and are also called "ginseng fruits" abroad. The rich unsaturated fatty acids, vitamins, minerals and riboflavin contained in chestnuts can Prevents and treats hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good nourishing product for anti-aging and prolonging life.
2. Putting scallops greatly improves the taste and nutrition of the soup. Jiang Yaozhu is also called "Dried Scallops". Scallops are the stigma of a shellfish called "Jiang Yao". The taste is particularly delicious and has the reputation of being the best seafood.
3. Pork bones are recommended to use pig fan bones, which is the bone on the back of the pig under the shoulders. The front end of the pig fan bone has a crescent-shaped brittle bone called the moon bone. The pig fan bone is a pig scapula. Pig fan bones are not greasy. In addition to protein, fat, and vitamins, pig fan bones also contain a lot of calcium phosphate, collagen, and bone mucin.
4. If using a clay pot, boil on high heat first, then turn to medium and low heat for 90 minutes.
