Stewed pig tail bone with carrot(hu luo bo dun zhu wei gu )

Stewed pig tail bone with carrot

Introduction:

"Carrot stewed pig bone, can be said to be the best match, carrots contain vitamins are fat soluble, so the best way to eat carrots or fried meat, or stewed meat, so that carrots can better absorb nutrients."

Production steps:

Step 1: buy back the pig's tailbone, blanch the water first, and boil the blood out.

Step 2: prepare the seasoning.

Step 3: blanch the pig bone, wash it and put it in the pot.

Step 4: pour all seasonings except scallion.

Step 5: pour vinegar, bring to a boil and simmer.

Step 6: cut the carrot into small pieces.

Step 7: after 20 minutes, the meat is rotten. Pour the carrot.

Step 8: add soy sauce and salt.

Step 9: put on the scallion, then simmer the carrot.

Step 10: put coriander, monosodium glutamate and small scallion before leaving the pot.

Step 11: serve in a bowl.

Materials required:

Pig tailbone: 800g

Carrot: 150g

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Soy sauce: right amount

Vinegar: right amount

MSG: right amount

Coriander: moderate

Note: stewed pig bone is best to pour some vinegar, so that the meat is easier to rot, but also can dissolve more calcium in the bone, to achieve the purpose of calcium.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Dun Zhu Wei Gu