1. Burn the bacon, soak it in warm water, wash it and change it into sheets;

2. Wash and peel the radish and replace it with slices similar to bacon for later use;

3. After the pot is washed, put it on the fire, add fresh soup and bacon, boil it and skim off the floating foam;

4. Add pepper and ginger, move to low heat and cook until half cooked;

5. Add radish, monosodium glutamate and salt until the bacon is cooked and put it in a container.

Tips:

1. Wash the bacon and radish, otherwise the soup will change color;

2. Choose bacon, or the soup will not taste good;

This dish is a soup made of old bacon, with red and yellow skin, fat as wax and rich fragrance. It is cooked with radish in winter and has a special smoky smell.

Health tips:

1. Bacon has high fat content and high calorific value;

2. The fat content of radish is negligible, but it is rich in vitamins and cellulose. Cooked together, complementary advantages, refreshing.

3. It not only avoids the feeling of getting fat, but also enables people to supplement calories after eating in winter.

White radish: radish is rich in vitamin C and trace element zinc, which helps to enhance human immune function and improve disease resistance; Mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion; Amylase in radish can decompose starch and fat in food and make it fully absorbed; Radish contains lignin. In addition, radish contains a variety of enzymes, which can decompose carcinogenic ammonium nitrite and have anti-cancer effect.

Bacon (raw): Bacon is rich in phosphorus, potassium and sodium, and also contains elements such as fat, protein and carbohydrates; Bacon is made of fresh pork belly with skin cut into pieces, pickled with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, clove, fragrant leaves, fennel and other spices, and then dried or smoked, which has the functions of appetizing, dispelling cold and promoting digestion.