Stewed pork and carrot(qing dun wu hua rou hu luo bo )

Stewed pork and carrot

Introduction:

"I don't have to introduce this home-made dish too much. The ingredients are very simple and the method is not complicated. It's almost zero technology. The pork is fat but not greasy. Carrots are rich in vitamin C and crude fiber. I will stew at home when I have nothing to do."

Production steps:

Step 1: cut pork with skin into small lumps.

Step 2: wash the carrots and cut them into small lumps.

The third step: a pot of boiling water in a frying pan, add the cut pork into boiling water and scald the foam.

Step 4: put the blanched pork and carrots into the soup pot (because the pot is brighter, the color of the carrots is different).

Step 5: add appropriate amount of salt, add cold water, first bring to a boil, then simmer for 30-40 minutes.

Step 6: after cooking, put some scallion in the soup to improve the taste, or not.

Materials required:

Pork: 300g

Carrot: 100g

Scallion: right amount

Salt: trace

Note: 1. Don't add too much salt, the right amount of salt can make the soup more highlight the original flavor of carrots, light salty with a little sweet, is the best soup; 2. Streaky pork with skin of three lines of meat, suitable fat, can make the soup without oil, the carrot soup cooked in the broth has more flavor. 3. Scallion is according to personal taste, can put or not.

Production difficulty: simple

Technology: pot

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Qing Dun Wu Hua Rou Hu Luo Bo