Stick bone and radish soup

Ingredients

2 pork stick bones, half a radish, appropriate amounts of green onion, ginger and salt.

Method

1. Peel the radish and cut into hob pieces for later use.

2. Wash the stick bones and put them into a cold water pot together with the ginger slices. After the water boils, skim off the blood and foam.

3. Pour out the water in the pot, add enough water again, add the stick bones and ginger slices, bring to a boil, then turn down the heat and add an appropriate amount of cooking wine.

4. Turn to low heat and simmer for 60 minutes (the firepower of each house is different, please adjust).

5. Add the radish and simmer for another 30 minutes until the stick bones and radish are cooked. Finally, add salt to taste and turn off the heat.

Lotus root bone soup

Ingredients

2 stick bones, 1 bunch of lotus root, coriander, salt

Method

1. First blanch the stick bones in boiling water. When the stick bones change color, take them out and rinse them with water. Peel the lotus roots and cut them into pieces, and wash away the starch with water.

2. Add enough water to the wok at one time, add the stick bones and lotus roots, bring to a boil over high heat and then reduce to a low heat. During this period, you can use a slotted spoon to skim off the floating residue on the surface of the soup, and simmer for 1.5 to 2 hours. Add salt, sprinkle with coriander and serve.

Tips

1. Two stick bones (ask the salesperson to break them when buying) 2. Pay attention to a few details: First, the stick bones must be boiled in hot water, and then Rinse with water; secondly, be sure to add enough water the first time, do not add water halfway; thirdly, be sure to add salt at the end to adjust the taste, no need to add MSG for seasoning.

Corn and kelp stick bone soup

Ingredients

1 stick bone, 1 corn, kelp knot, salt, 1 piece of ginger, 1 spoon of vinegar

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How to do it

1. Prepare the required materials and chop the stick bones into small pieces when you buy them.

2. Wash the corn and cut into small sections, and cut the ginger into small pieces.

3. Open the kelp knot and wash it clean with your hands.

4. Blanch the stick bones and remove the blood.

5. Put the stick bones and ginger slices in the pot, and pour a small spoonful of vinegar.

6. Add appropriate amount of water, put it into the rice cooker and simmer for 40 minutes.

7. Add kelp and corn and continue to simmer for 30 minutes.

8. After boiling, season with salt and serve.