Pork bone and preserved bean curd soup(zhu gu la wei dong dou fu tang )

Pork bone and preserved bean curd soup

Introduction:

"What's the name of this soup? I can't think of it for a moment. For the time being, it's called pork bone preserved bean curd soup! Because there are two kinds of cured meat in it! I always think it's strange for someone to eat sometimes! Always say something strange! Let me confused! After the preparation, the smell of salted fish and sausage will come out! Drink it. Salted fish tastes better! "Others are the good fish"

Production steps:

Step 1: blanch pig bone, wash and cut all materials.

Step 2: put pig bone, mushroom, scallion and ginger slices in the pot together and boil for half an hour.

Step 3: add salted fish and cook for 10 minutes.

Step 4: add frozen tofu and cook for two minutes.

Step 5: put the gourd in turn.

Step 6: when the gourd is ready to be cooked, put the sausage into the pot and cook for 5 to 6 minutes, then add a little salt.

Materials required:

Pig bone: right amount

Gourd: right amount

Foam mushroom: appropriate amount

Salted fish: moderate

Sausage: right amount

Frozen tofu: right amount

Ginger slices: right amount

Scallion: right amount

Note: 1, do not like the smell of people may not be used to drinking! 2. Don't try if you don't like the smell!

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Gu La Wei Dong Dou Fu Tang