Salty bone, ham and radish soup
Overview
I bought a few kilograms of large bones at once, cooked them, marinated them, and put them in the refrigerator to keep them fresh. Occasionally, I could make soup whenever I wanted to eat salted bones and vegetables porridge, salted bones and mustard head soup, salted bones and radish soup, etc. To make salted bones, you must marinate them for enough time so that the aroma can penetrate into the bones and make them enjoyable to chew. In a cold climate like this, marinating for three or two days is enough. There is a special dish in Cantonese cuisine called mustard greens and salted bone stew. I believe many foodies have tasted it. It is very popular during this time of winter. I’m going to post this recipe when I get the chance. Today I’ll start with a bowl of salty bone, ham and radish soup. It’ll keep you warm while it’s hot~~
Tags
Ingredients
Steps
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Make salty pork bones: large pork bones. Wash and drain the water.
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Boil a pot of water, add 1 tablespoon of salt, add flattened ginger, throw in the pork bones and bring to a boil over high heat. (about 10 minutes)
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Pick up the pork bones, rinse them in cold water, drain the water, and add 3 tablespoons of salt while they are still hot.
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Pick up a basin and toss the pork bones evenly. After cooling, seal with plastic wrap and store in the refrigerator for 2-3 days.
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Start making soup: take out the salted pork bones, radish, ham and carrots.
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Peel, wash and cut the two kinds of radishes into cubes. Wash and cut the ham cubes into cubes.
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Add about 6 bowls of water to the soup pot and put all the ingredients into the pot.
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Cover the pot, bring to a boil over high heat, then reduce to medium heat and simmer for about 1 hour.
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After boiling, add chicken powder, stir evenly and scoop up to drink.
