Pork keel and turnip soup

Ingredients

Pork keel about 600g ginger 3~4 slices green onion 2 pieces of dried flat fish about 20g 1 piece of white radish 5 parsley 3000cc water 1 tsp salt 1 tsp white pepper 1 tsp

Methods

1

Fried flat fish roasted until slightly charred and curled for about 15 minutes, crushed; cleaned green onion and ginger and cut into pieces.

2

Clean and cut up the white pork pieces

3

Prepare a pot of cold water directly under the pork keel, boiling water until all the blood water is released out of the fire (to wash away the fishy smell)

4

Fish out the keel and then rinse with cold water to clean the blood residue attached to the bone

5

Additionally, prepare 3000 cc of cold water to boil the pork keel and the pork bones. Prepare 3,000cc of cold water and add the bones to the pot, then bring to a boil over high heat

6

When the water comes to a rolling boil, add the minced flatfish, scallions, and ginger slices to remove the flavor

7

When boiling the broth over high heat, the soup will be frothy, so you can remove it slightly with a strainer; then simmer it over low heat for about 2-2.5 hours

8

In the other pot, add white carrots to simmer, and then add a small pot of boiling water to cook. Add the white radish stew, then add the just simmered keel stock about 500cc, medium-low heat for about 30 minutes, add salt, pepper to taste and finally add cilantro can be loaded

Carrot roasted keel

Ingredients

Long bone (pork backbone), star anise, cinnamon, sesame leaves, scallion, ginger, cooking wine, salt, oil, soy sauce, rock sugar, carrot

Practice

1, the keel buy when slaughtered into sections washed, the pot of boiling water, keel into the pot blanching, remove the surface of the blood foam fish out after the water control dry.

2, frying pan oil, oil fifty percent hot into the sugar, burned until the sugar melted. (Stir frying sugar must be with a small fire and not section stirring, stir fry until red, do not stir fry over, over the past on the paste.)

3, into the keel stir fry evenly, pour the wine, add star anise, cinnamon, sesame seeds, scallions, ginger, stir fry for a few moments and then add hot water that did not exceed the keel, add a spoonful of vinegar, large fire boil, small fire stew, stew for 30 minutes after adding a little soy sauce.

4, then stew, until the keel eight mature into the carrot stew until rotten, add a little salt, with a high fire until the soup thick can be.

Octopus with keel

Materials

Keel, octopus 1, carrot 1, white radish, fig 3, honey dates 2

Practice

1. keel blanching spare, octopus a carrot

2. fig 3, honey dates 2, boiled on high heat, and then boiled on low heat for 2 hours.

Long bone soup with wolfberry

Press the automatic trip 1-6, stewing time of about 65 minutes, before starting the pot will be salt into the inner pot and stir