Dried vegetable soup with old fire(lao huo cai gan tang )

Dried vegetable soup with old fire

Introduction:

Production steps:

Step 1: clean the pig bones, blanch them in boiling water, rinse them again, and put them into a tile pot;

Step 2: soak the dried cabbage in warm water until it is soft, cut off the old part with scissors, then rinse it, squeeze out the water and cut it to the length you like for use;

Step 3: wash and peel the carrot, cut it into thick slices and set aside;

Step 4: prepare scallops, apricots and dates, wash them separately, slice ginger and set them aside;

Step 5: put the washed dried cabbage, carrot slices, scallops, apricots, dates and ginger slices into the tile pot with pig bones;

Step 6: pour in 2000ml-2200ml clean water;

Step 7: cover the pot, bring it to a boil, turn it to a low heat and continue to cook for 2.5 hours. Remember to add salt when eating.

Materials required:

Pig bone: 500g

Dried cabbage: 3 Liang

Carrot: 1

Scallops: 30g

Apricot: 10g

Jujube: 2

Ginger slices: 3

Water: 2000ml-2200ml

Note: if you sprinkle the salt directly in the whole soup, you'd better drink it in one day. Because after putting the salt in the cabbage soup, if you drink it the next day, it will produce nitrite, which is not good for your health.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Original

Chinese PinYin : Lao Huo Cai Gan Tang