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Pig bone, white radish, mushrooms, onion, ginger, garlic, anise, pepper, wolfberry cooking wine, soy sauce.
Practice of stewed bone soup with white radish
Wash pig bones and blanch them in boiling water to remove foam.
Marinate pork bones in star anise with ginger cooking wine for a while, then stir-fry them with oil, which can remove the fishy smell, and white radish absorbs oil, so it tastes better after stewing than after frying.
Put the garlic with medlar and onion in the stew pot, and boil it with a few Chinese prickly ash. Chinese prickly ash can improve the taste. If it can be spicy, it can be used as one or two dried red peppers to improve the taste.
Pour in the fried bones
Then pour in the chopped mushrooms, simmer for half an hour on low heat, and then add salt and spiced powder when the meat is cooked.
Radish must be boiled in boiling water. Remember not to simmer or cover it, otherwise it will become bitter.
Marinate the cooked radish with a little sugar, so that the stew tastes good.
Turn the soup pot to a big fire and open the radish. When the fire is medium, don't cover it until the radish is cooked. Don't cover it after stewing, otherwise the radish will be bitter.
Generally, the radish soup is stewed, aired for a while, and then heated again when eating, which is more delicious.