Stewing method of pork spine without onions and ginger

Pork spine, yam, carrot soup

Ingredients

300 grams of pork spine , 500 grams of yam, half a carrot, a small amount of rice wine and salt.

Method

1. Wash the pork spine, boil it in water for 2 minutes, pour it out, wash and drain;

2. In the pot Put a small amount of oil, fry the pork spine, take it out and put it in a casserole, pour in boiling water, add the ginger slices and bring to a boil, then pour in the rice wine and cook over low heat for 40 minutes;

3. Combine the yam and Peel, wash and cut the carrots into pieces. Put them into the casserole with the pork spine. Turn to high heat and bring to a boil. Then reduce to low heat and cook for about 30 minutes until the yam and carrots are cooked. Season with salt and pepper. After taking it out, add coriander or chopped green onion. That’s it.

Stewed Pork Backbone with Polygonatum odorifera and Lily

Recipe Introduction Cantonese people like to use medicinal materials such as Polygonatum odoratum, Adenophora japonicus and lily to make soup. It is probably related to the weather. Polygonatum odorifera can clear away heat, nourish yin, and moisturize dryness. Lily can nourish yin, moisten the lungs, and relieve cough. When the weather is dry, it is very suitable to have a pot of polygonatum lily to cook pork spine. I also added some matsutake mushrooms and wolfberry berries to make the soup more fragrant and delicious.

Ingredients

1 pound of pig sacrum, appropriate amount of polygonatum, appropriate amount of lily, appropriate amount of matsutake, appropriate amount of wolfberry, appropriate amount of salt

Method

1. Cut the pork bones into large pieces.

2. Wash the other ingredients and put them into the pot together, add water and bring to a boil, then simmer for 2 hours and season with salt.