Salted bone, ham and radish soup(xian gu huo tui luo bo tang )

Salted bone, ham and radish soup

Introduction:

"I bought a few kilos of big bones at one time, cooked them, salted them and put them in the refrigerator to keep them fresh. Occasionally I would like to eat dry congee with salted bone vegetables, salted bone mustard soup, salted bone radish soup and so on, and then I can make soup at any time. Do salted bone must marinate enough time, fragrance can penetrate the bone, chew up to enjoy. In a cold climate like this, you can marinate for three or two days. There is a special mustard bone stew in Guangdong cuisine. I believe many people have tasted it. It is very popular at this time of winter. If you have a chance to publish this recipe, let's have a bowl of salted bone ham and radish soup to keep warm while it's hot

Production steps:

Step 1: make salted pig bone: pig bone. Wash and drain.

Step 2: heat a pot of water, add 1 teaspoon of salt, put in the flattened ginger, throw in the pig bones, and bring to a boil. (about 10 minutes)

Step 3: pick up the pig bone, rinse it in cold water, drain the water, and pour in 3 teaspoons of salt while it is hot.

Step 4: take up the pot, throw the pig bone evenly, seal it with plastic film after cooling, and put it in the refrigerator for 2-3 days.

Step 5: start making soup: take out the salted pig bone, radish, ham and carrot.

Step 6: peel and wash the two kinds of radishes, cut them into pieces, wash the ham and cut them into pieces.

Step 7: add about 6 bowls of water to the soup pot, and put all the ingredients into the pot.

The eighth step: cover the lid and turn it into a medium heat pot for 1 hours after boiling.

The ninth step: cook well and then put in chicken powder. Stir evenly and scoop it up for drinking.

Materials required:

White radish: 500g

Pig bone: 500g

Carrot: 100g

Jinhua ham: 80g

Ginger: 1 piece

Salt: a little

Chicken powder: a little

Note: when cooking pig bones, add ginger to help remove fishiness and improve taste. Pig bones and ham are salty, so there is no need to add salt after the soup is cooked.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Gu Huo Tui Luo Bo Tang