Pig bone
300 grams
lotus root
150g
carrot
50 grams
condiments
energy
Proper amount
salt
Proper amount
rice vinegar
10ml
step
1. Prepare raw materials;
2. Pour a proper amount of water into the boiling water pot, add ginger slices, and heat over low heat;
3. At the same time, wash the pig bones, put them in the pot with cold water, and blanch the blood;
4. Peel and shred carrots;
5. Peel the lotus root and cut it into pieces, and soak it in rice vinegar water for 15 minutes;
6. Move the bleeding pig bones into the soup pot and add carrots;
7. Add the soaked lotus root and drop a few drops of rice vinegar;
8. Bring the fire to a boil, simmer for 90 minutes, and drink after seasoning;
9. finished product.
skill
1, soaking lotus root in vinegar water can prevent lotus root from discoloring and the soup will not turn black;
2. Dropping a few drops of vinegar in soup with bones can make bones play more nutrition and play a better role in health preservation;
3. Put a few slices of ginger in the soup to remove the fishy smell and increase the umami taste of the food. The amount of ginger should not be too much, and it should be controlled at about three tablets at a time, which not only achieves the purpose of removing fishy smell and damp heat, but also does not cause too much heat. The release method of ginger is also particular, usually at the beginning of soup cooking, because the longer the cooking time, the better its dampness removing effect and more heat loss.
1. Wash Hericium erinaceus with clear water first, then put it in a pot, add boiling water and steam for several hours until Hericium erinaceus has no lumps.
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