Stewed pork bone soup with Chinese cuttlefish and mustard(da jie cai mo yu gan bao zhu tong gu tang )

Stewed pork bone soup with Chinese cuttlefish and mustard

Introduction:

"In autumn and winter, it's suitable to make some moist soup. Mustard soup can moisten the lung. You can drink some symptoms of dryness and heat, constipation and sore throat. "

Production steps:

Step 1: wash soybean and jujube, and spread ginger.

Step 2: wash the pig bone and drain the blood.

Step 3: wash the dried cuttlefish and tear it into strips.

Step 4: add water to the soup pot, put in the pig bone and other washed materials.

Step 5: wash the mustard before the water boils.

Step 6: when the water boils, skim the foam.

Step 7: zoom in the mustard

Step 8: when the dish is hot and soft, press it all into the soup.

Step 9: after boiling for two hours, you can drink the good soup for moistening lung.

Materials required:

Pig bone: 500g

Mustard: 1000g

Dried cuttlefish: 50g

Soybeans: 20g

Jujube: 2

Ginger: 30g

Dried lotus seeds: 30g

Salt: 1g

Note: when making vegetable soup, add a little seafood to make it fresh. You can put oyster sauce, dried cuttlefish, or yaozhu, etc. Pot soup, salt must be less or not put. Add one or two dates, taste more delicious.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: light

Chinese PinYin : Da Jie Cai Mo Yu Gan Bao Zhu Tong Gu Tang