White Radish Big Bone Soup

Name: White Radish Big Bone Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 pieces Big bones; 1/2 White radish; Some salt; 1 shallot; 2 tablets ginger; 3 capsules Peppercorns; 6 Jujube; 1 small handful Wolfberry; 1 parsley

by Weilan Weibo

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Each soup maker has its own tricks, and each tastes its own characteristics. Today I will share with you a very simple white radish big bone soup. The essence of the ingredients are in the soup, not greasy or greasy, and nutritious, suitable for all The crowd, especially the elderly and children, must eat more. The ingredients are simple. The cost of this pot of soup is less than 10 yuan. The method is very simple. Put the big bones in a casserole and cook for 2 hours on a low fire. Put the radish in the middle, add a few jujubes, and grab one. Just put the wolfberry on it! At this time, the white radish melts in the mouth, and the meat on the big bones will fall off with the touch. The soup is really delicious. From time to time, there is also a faint sweetness of red dates and wolfberry. It is so delicious, very suitable for the elderly and children.

Ingredients

3 pieces Big Bones
1/2 White Radish
Some Salt
1 Shallot
2 tablets Ginger
3 capsules Peppercorns
6 Jujube
1 small handful Wolfberry
1 Parsley

White Radish Big Bone Soup

1. Soak the big bones in cold water for more than 1 hour in the bleeding water, and then rinse them out repeatedly. Add the right amount of water to the casserole and put the big bones and spring onions under cold water. Bring to a boil and turn to a low heat.

2. Skimming the scum, some people are used to blanching the big bones in advance before boiling, so naturally there is no such scum, but I personally think that the meat will be more tender when cooked with cold water in the pot.

3. Add the washed red dates and wolfberry, and throw 3 peppers to remove the fishy smell and increase the fragrance. The taste is not too heavy. 2 slices of ginger and radish are slightly cool, cover the pot and cook on low heat for about 1 hour

4. Wash white radish and cut into pieces, wash and chop coriander

5. After boiling for an hour, the big bones are basically cooked, add the radishes, and continue to cook for another hour.

6. Turn off the heat, use the residual heat of the casserole to add salt and coriander to taste, leave nothing in the other seasonings, the taste is very delicious

7. Out of the pot.

Tips:
1. It is necessary to soak the big bones in cold water, so be sure to soak in the bleeding water before boiling the soup.
2. Enter the big bones under cold water, boil the fire, and get rid of the foam. This step is also very important, otherwise the soup will have a fishy smell.