Dried vegetable and pig bone soup(cai gan zhu gu tang )

Dried vegetable and pig bone soup

Introduction:

"Caigan pig bone soup - this is a typical Cantonese dish. It's also a Cantonese habit to drink soup before meals. Since I came to Guangdong as a native of Zhejiang, I have to do as the Romans do and gradually integrate into Cantonese life. It's well known that Cantonese are particular about food. I'm slowly thinking about it in my study... This soup has the effect of nourishing, especially suitable for girls. PS: I can't take pictures. The pictures are a little small. "

Production steps:

Step 1: wash all kinds of materials, soak for a while and take them out.

Step 2: wash the pig bone, soak it in boiling water, remove the blood and froth, and take it out.

Step 3: put the material into the voltage pot, which has the function of stewing. Stewing in the voltage pot is mainly to reduce the time of stewing in the casserole.

Step 4: about 40 minutes later, the pot stew is finished.

Step 5: pour the soup into the casserole and continue to simmer over low heat for at least an hour.

Step 6: after stewing, add salt to taste. This soup is a little sweet, because carrots and figs are a little sweet.

Materials required:

Pig bone: right amount

Dried vegetables: right amount

Almond: moderate

South almond: moderate

Fig: moderate

Carrot: right amount

Note: I stew this soup is the amount of two people, if more than a few people, the material can be increased appropriately.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Cai Gan Zhu Gu Tang