Scallion and lean meat soup(shan cong tou shou rou tang )

Scallion and lean meat soup

Introduction:

"To be honest, it's the first time I've seen it! When I returned to Xinhui, my brother bought this thing from the market and asked me to make soup for my little nephew, because he was prone to nosebleed since childhood. He said that drinking it was good for his "illness". I searched the scallion on the Internet and got nothing! I don't really understand it. If you know something, please tell me. Maybe mountain onion is our local name. The real name needs to be verified! But it can be proved that my little nephew did not feel uncomfortable after drinking this, but the taste was a little sour and astringent. Of course, whether it can help the "illness" or not, there are different opinions! (expand)

Production steps:

Step 1: cut the lean meat into slices and set aside;

Step 2: wash the scallion first and remove the root;

Step 3: chop up the onion;

Step 4: put two bowls of water in the pot, boil the lean meat under cold water, remove the blood foam;

Step 5: go down the mountain again and chop the onion;

Step 6: cook in low heat for 20-30 minutes, boil two bowls of water into a bowl of water, add a little salt to taste!

Materials required:

Lean meat: moderate

Scallion: right amount

Salt: right amount

Note: boil this soup with a small fire, be careful, the fire is easy to dry water, with the casserole treatment effect is better! (unfolding)

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: bitter

Chinese PinYin : Shan Cong Tou Shou Rou Tang