Pig bone soup with Chinese Cabbage(bai cai bao zhu da gu tang )

Pig bone soup with Chinese Cabbage

Introduction:

"In Guangdong, people used to call milk cabbage as Chinese cabbage, which can be divided into high foot milk cabbage and short foot milk cabbage. The thin and high ones are called high foot milk cabbage, which are usually used for frying, while the short foot milk cabbage is used for making soup. The leaves of milk cabbage are dark green, the color is deeper than that of youcaixin, the stem is milky white, and the taste is fragrant, smooth and sweet. At the same time, milk cabbage has high chlorophyll content and rich nutritional value. Milk cabbage can help to decompose androgen related to breast cancer. Regular eating can prevent the occurrence of breast cancer. It is also rich in cellulose and trace element selenium, which also helps to prevent colon cancer. Today, the soup with short feet milk cabbage and pig bone has a sweet taste. It can also clear and moisten the stomach, moisten the skin, protect the eyes and improve the eyesight. "

Production steps:

Step 1: cut the pig bone into large pieces and wash it (you can let the meat stall do it for you).

Step 2: wash the cabbage and cut it in half.

Step 3: cut the carrot into large pieces.

Step 4: blanch pig bone, then add cabbage, carrot and jujube to the pot, add water and bring to a boil, simmer for 2 hours.

Step 5: add salt to the soup.

Step 6: the sweet soup is out of the pot.

Materials required:

Pig bone: 700g

Milk cabbage: 2

Carrot: 1

Jujube: two

Salt: right amount

Note: blanch the pig bones before making soup. The soup will be a little clearer.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Bai Cai Bao Zhu Da Gu Tang