Ingredients

Main ingredients

Pork tail bone

600g

Accessories

Sea cucumber

2 pieces

Luffa

350g

Carrot

30g

Salt< /p>

Appropriate amount

Ginger

Appropriate amount

Steps

1. Pour appropriate amount of water into the casserole, and put Add the sea cucumbers that have been soaked in advance

2. Wash the pig tail bones and blanch them in hot water to remove the blood foam, take them out and rinse them thoroughly

3. Clean the blanched tail bones Put the sliced ??ginger into a casserole and bring to a boil over high heat, then simmer over low heat for about 1 and a half hours

4. While the casserole is stewing, wash the loofah and carrots, peel them and cut them into slices for later use

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5. After simmering the tailbone for an hour and a half, add the loofah, carrots and salt and continue simmering

6. Stew until the loofah becomes soft and it is ready to be served

Tips

Because the summer is hot? The soup needs to be strong and light? So you only choose ginger to get rid of the fishy smell of the meat? No need to add other spices? Luffa is easier to cook and the stew time should not be too long< /p>

The tailbone must be boiled in hot water to remove the blood stains? This can...(expand)