Ingredients: lotus root, pig bone 1, salt, ginger, cooking wine, shallot 1.
Steps: First, clean the bones, put them into the soup pot, add more than half of the pot of water, add onion and ginger cooking wine, boil over high fire, and skim off the floating foam! Second,
Add lotus root slices, simmer 1.5 hours, and season with salt!
Note: 1, the water should be added at one time, and it is not allowed to add water in the middle, otherwise the soup will smell fishy.
2. smell the bones when you buy them. They go bad easily in summer, so be careful when you buy them.
3. When buying bones, ask the boss to chop them for you.
4, edible lotus root should choose yellow-brown skin and white meat. If it is black and stinks, it is not suitable for eating.
5, avoid using iron when cooking lotus roots, so as not to cause food to turn black.
Swelling: Eating bone often can supplement calcium, and the bone marrow in the middle contains a lot of collagen, which can not only make skin color better, but also promote wound healing and enhance physical fitness. Lotus root, Chinese medicine believes that it can nourish yin and clear away heat, moisten dryness and quench thirst, clear heart and soothe the nerves. Eating regularly can also nourish the lungs and nourish blood. The combination of both is nutritious and delicious!
It is best to choose a thicker and longer bone in the middle, so there will be more bone marrow inside. Let the butcher cut both ends into small pieces, leaving the bone marrow in the middle. Skilled masters will leave this position just right, so that the bone marrow will not overflow when stewing, and it can be sucked out with a slight poke when eating.