Preserved pumpkin stew

Overview

A friend gave me a few old pumpkins, each weighing more than ten pounds. They were grown at home and tasted very good. Today I will use the bacon and bacon brought from my hometown to stew this old pumpkin, so that the pumpkin can fully absorb the aroma of the bacon, and the soup has both the smoked aroma of the bacon and the sweetness of the pumpkin. In this cold winter, drinking a bowl of thick soup will make your whole body warm, why not!

Tags

• hot dishes
• bacon
• chicken essence
• chives
• liquor
• msg
• old pumpkin
• old ginger
• onion knot
• steamed pork ribs
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Clean the bacon and bacon, chop it into pieces, and then wash it several times with warm water to remove the salty taste of the bacon and bacon.

   

2. 2 Boil the water in the casserole, add the bacon and bacon, beat off the foam after the water boils, add half a spoonful of white wine, scallions, a little pepper, and beaten ginger.

   

3. 3 While the meat is cooking, peel the old pumpkin, wash it, and cut it into pieces for later use.

   

4. 4 Also wash and mince the chives.

   

5. 5 Simmer the bacon and bacon over low heat for about forty minutes.

   

6. 6 Add the cut old pumpkin, bring to a boil over high heat, and simmer over low heat.

   

7. 7 Simmer over low heat.

   

8. 8 After half an hour, the pumpkin has been cooked until soft. At this time, add half a spoonful of chicken essence and MSG, and finally sprinkle with chives.