Dried vegetable roasted pork bone porridge, Cantonese classic old fire porridge. Summer is hot and muggy, which can easily lead to internal heat and sluggish appetite. Bone-burning porridge has the effect of reducing and relieving internal heat. It is most suitable for people with symptoms such as staying up late, acne, bleeding gums, throat discomfort, and gastrointestinal stagnation.

Ingredients: roasted pork bones, dried vegetables, mussels, rice

1. Soak the dried vegetables in water until soft, wash and drain, then cut into sections and set aside

3. Wash the rice, add the mussels and dried vegetables and cook

4. Cook Chop the pork bones into small pieces

5. Blanch the chopped pork bones in boiling water to remove part of the salty taste

6. After the water in the pot boils, add the roasted pork Bone

7. After the porridge is cooked until thick, add appropriate amount of salt to taste.

Dried vegetable and roasted bones porridge is very simple to make, just use washed dried vegetables, soybeans and roasted bones and put them in a smoldering pot overnight. You can eat it the next day because the bones and meat are completely separated after cooking for long enough.

Method

1. Wash the dried vegetables and peanuts first and soak them. Because the dried vegetables may have sand, they must be washed well.

2. Put dried vegetables, peanuts, roasted bones and water together in a pressure cooker and cook for 20 minutes. After boiling the pot, add salt and cook for another 5 minutes.