In the days before refrigerators were popular, people came up with all sorts of ways to preserve food for longer periods of time. At that time, the standard of living was not very high, so meat was very precious, in order to prolong the preservation time of meat, people are also very careful. Curing meat is a very common method. In many parts of China, there is the habit of curing bacon, which has given birth to a lot of food. In Guangdong, there are naturally a lot of barbecued food, including roasted pork bone, which is a very delicious food. We usually see the bacon, are no bones of pure meat, but roast pork bone this kind of food, but with the pig backbone, eat more delicious.

As we all know, Cantonese people are very good at making soup, and this kind of delicious roast pork bone is naturally used to make soup.

Simply take the meat to make soup, the flavor will be more monotonous, so we add some white radish to match, and then prepare some ginger, cooking oil and water, even if the material is ready. Because the roasted pork bone is already marinated, so there is no need to add any seasoning, add in the taste will be heavy, but also affect the flavor of the food itself, like this only put a few slices of ginger, it is already enough. After the white radish is cleaned, cut the radish into large pieces. Roasted pork bones in the water inside the boil with high heat for half a minute, and then fished out and rinsed.

Boiling the pork bone is to remove the excess fat on the pork bone, so that the soup will not have a very greasy feeling. After that, rinsing is also to remove some of the fat left on the surface of the roast pork bone. After this treatment, the flavor of the roast pork bone is just right, put aside. We cut the ginger into slices, and white radish together inside the frying pan, slightly stir-fried for a period of time, so that the white radish out of the soup, it is better than directly into the soup.

White radish fried, roast pork bone has been cooked, we can proceed to the next step.

In order to make the soup better, you need to use a casserole to make soup, put in some water, add the roast pork bone, white radish pieces and ginger together, with a large fire after boiling, reduce to a small fire for twenty minutes of time. Because the roast pork bone is already processed meat, and the white radish has been fried before, so it is enough to use twenty minutes to make soup. The soup made in this way is slightly white in color and tastes very fresh. The practice of such a bowl of soup is relatively simple, and after everyone has made it, everyone in the family must like it very much, and it tastes especially good.