Korean spicy broth - pig bone stick version(han shi la rou tang zhu gu bang ban )

Korean spicy broth - pig bone stick version

Introduction:

"Korean spicy broth can be made from beef, pork and fish."

Production steps:

Step 1: wash the pig bone stick, cut it into several sections, soak it for 2 hours, skim off the blood, put it into the pressure cooker, pour in clean water, it's better to have just passed the bone stick. Cover the pot and cook the pig bone sticks. (if you don't have a pressure cooker, you can cook it in an ordinary soup pot, but take more time to cook it thoroughly.) skim the foam, tear off the meat and remove the bone stick.

Step 2: remove the old roots of the cooked Pteridium aquilinum; wash the mung bean sprouts and drain the water; chop the garlic; cut the scallion into sections.

Step 3: put all the ingredients into the broth, add salt, pepper, chili powder and beef powder, bring to a boil for 15 minutes.

Materials required:

Pig bone stick: one

Pteridium aquilinum: 150g

Mung bean sprouts: 150g

Scallion: right amount

Garlic: right amount

Salt: right amount

Pepper: right amount

Beef powder: right amount

Chili powder: appropriate amount

Note: here is the dry cooking method of Pteridium aquilinum. First, soak the dried Pteridium aquilinum in clean water for one night, then put it into the pot and pour in clean water. It's better to boil the Pteridium aquilinum over high heat. After boiling the water, change it to medium low heat. Turn off the heat 15-20 minutes later and cover it for 1 hour.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Han Shi La Rou Tang Zhu Gu Bang Ban