White gourd and oyster sauce soup(dong gua hao chi tang jie sai si fang cai )

White gourd and oyster sauce soup

Introduction:

"Wax gourd and big bone have always been a good match. Now, with oyster sauce, it tastes more fresh and delicious."

Production steps:

Step 1: wash wax gourd and cut into 3cm square pieces. Soak in oyster sauce for 2 hours. Change water and set aside;

Step 2: blanch the spine in a cold water pan for about 8 minutes, remove and wash the blood foam;

Step 3: add water to the pot and put in the processed main ingredients, ginger slices and water;

Step 4: cover the pot and start the Dagu Decoction function

Step 5: after cooking, add salt and pepper and stir well.

Materials required:

Wax gourd: 400g

Pig spine: 750g

Pepper: 1g

Water: 1400ml

Oyster sauce: 8

Jiang: six

Salt: 3 G

Note: 1, wax gourd skin is a medicinal material, so it does not need to be peeled; 2, oyster sauce, also known as "Oyster dry", a seafood, oyster (also known as oyster) meat dry products. It is mainly produced in Guangdong Province and is a must for the people of Guangdong in the Spring Festival.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Gua Hao Chi Tang Jie Sai Si Fang Cai