Stewed pork with radish(luo bo wei tong gu )

Stewed pork with radish

Introduction:

"The people of the Wu Han Dynasty also like to stew soup with bone. The coal stove, the sand crane, simmer for several hours, the bones are crisp. Pick up the bone to mouth a suction, that called a cool Oh, bone marrow gudu once to the mouth. Eat a radish and drink a mouthful of soup! The soup is simmered with bone and radish. The room is full of the fragrance of radish. The stewed soup is thick, sweet but not greasy, with wide and delicious taste. Autumn and winter radish, ginseng, moisten dry is it

Production steps:

Step 1: peel, wash and cut the radish.

Step 2: wash the bone and put it into the pot. Add cold water.

Step 3: Boil the blood out of the bone and wash it.

Step 4: put it into the sand hanger and add appropriate amount of cold water.

Step 5: after boiling in high heat, half close the furnace door and simmer in low heat for 1 hour.

Step 6: the simmered soup is thick and white.

Step 7: add ginger slices and simmer for 20 minutes.

Step 8: change coal. After boiling, add radish; < br > bring to a boil over high heat, simmer over low heat for another 40 minutes.

Step 9: add salt to the simmered soup.

Materials required:

Pig bone: 750g

White radish: 3

Ginger: moderate

Salt: right amount

Pepper: right amount

Precautions: 1. Don't flush the bone too long to avoid wasting the bone marrow. 2. Ginger should not be added too early, it will speed up the solidification of protein and affect the taste of soup.

Production difficulty: ordinary

Process: simmer

Production time: one hour

Taste: Original

Chinese PinYin : Luo Bo Wei Tong Gu