Ingredients

Pork belly (300g)

seasoning

Carrot (100g) onion (appropriate amount) salt (trace amount)

cookware

saucepan

Production step

1 Pork belly with skin cut into small lumps.

Wash carrots and cut them into small lumps.

3 Boil a pot of boiling water in a wok, and blanch the chopped pork belly in scalding water to remove foam.

4 Blanched pork belly and carrots are put into the soup pot (because the pot is brighter, the color of the carrots is somewhat different).

5 Add a proper amount of salt, add cold water, first bring it to a boil with high fire, and then stew it for 30-40 minutes on medium and small fire.

6 after cooking, put some onion segments in the soup to taste, or you can leave them alone.

Tip:

1, salt does not need to be added too much, and a proper amount of salt flavor can make the soup more highlight the original flavor of carrots, with a little sweetness in the light salt, which is the best soup;

2, pork belly should be the third-line meat with skin, and the fat is suitable, so that the soup does not need to be oiled, and the carrot soup cooked in the broth is more delicious.

3, onion is according to personal taste, can be put or not.