Winter Melon Big Bone Soup
by Honey kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare materials
2. Wash the pork leg bones and blanch them for later use
3. The blanched leg bones are replaced with water and put in the pot, boiled on high heat, and the scum and fat are removed
4. Add pepper, star anise and green onion ginger, drip a little vinegar, turn to low heat and simmer for an hour
5. Put in the diced winter melon, sprinkle an appropriate amount of salt, pour a little bit of flavour, and stew the winter melon.
6. Turn off the heat and add coriander
Tips:1. Put a little vinegar when stewing bones to maximize the precipitation of calcium in the bones.
2. Add salt after the bones are simmered, which can make the meat rotten and ensure the flavor of winter melon. Dang and then salt method, that is: adding salt after all the ingredients are stewed can effectively reduce the intake of salt. I am not very used to it, so I have to adapt slowly.
