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Watercress, radish and pork bone soup
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Watercress is also called watercress. There is a little allusion among Cantonese people. It is said that a Cantonese man went to England to do business and contracted tuberculosis. At that time, it was considered to be an infectious disease, so he was exiled to the wild by the local government. Later, he could only survive on wild vegetables, but he recovered from the disease. He returned to the city to do business and made a fortune. Later, he returned to his hometown and brought the seeds of this wild vegetable back to China. Because he came to the West, it was called watercress.
Main ingredients
One pork bone (cut into pieces) 3 white radish
500g watercress
Accessories
3 slices of ginger, appropriate amount of salt
How to make watercress, radish and pork bone soup
1. Wash the watercress and fold it into suitable size, blanch it in water, remove and set aside
p>2. Cut the white radish into pieces
3. Blanch the pork bones and cut the ginger slices aside
4. Boil the water and blanch the watercress and pork bones. Add the white radish and ginger in sequence
5. Skim off the foam on high heat for 30 minutes and turn to medium-low heat until the radish is soft and tender. Add salt to taste
Tips
Watercress must be blanched to remove the astringency.