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How to cook gourd

Gourd and Dragon Bone Soup

"Gourd, the most common in late spring and early summer, is tender and juicy, and can be stir-fried for stuffing or stewed. Gourd is less nutritious than other vegetables. But it contains a dry zymosan inducer, can stimulate the body to produce dry zymosan, improve the body's immune ability, play the role of anti-virus and tumor and role. This year, I buy gourd more often, fried and eat also delicious. This time after the cold feel the whole person's state is extremely poor, not to mention fatigue, appetite has not been very good. Buy keiki with gourd stew soup, light without additives, as a meal eat a few bowls."

Ingredients

Main Ingredients

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Pork keel 930g

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Gourd 1200g

Supplementary Ingredients

Oil

10g

Salt

2g

Ginger

20g

Pepper

2g

How to Make Gourd and Dragon Bone Soup

1.

Prepare the gourd.

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2.

Peel, wash and cut into cubes.

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3.

Chop pork keel into small pieces and wash.

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4.

Heat the oil in the wok, and explode the ginger slices.

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5.

Pork bone is poured into the pot.

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6.

Sauté until browned.

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7.

Pour the stir-fried pork bones into the casserole, add cold water, bring to boil over high heat, skim off the floating foam, and simmer over low heat for 1 hour.

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8.

Add the gourd, bring to a boil over high heat, and simmer over low heat for 10 minutes.

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9.

Season with salt, pepper and serve in a bowl.

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The finished picture of gourd and keel soup

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