It is best to cook pork bone soup with pressure cooker and high-pressure steam, which can make the food taste faster, especially with lotus root soup, which is soft and pink. However, it is best not to add vinegar to the pork bone soup in the pressure cooker, otherwise the aluminum of the pork bone will dissolve out a lot. Pork bone soup is best cooked in casserole with vinegar. In addition to the pot, the ingredients should be fresh, and the fresh pork bones are pink. When pressed, they will quickly return to their original state and the surface is dry. This kind of pork bone is fresh, and the boiled pork bone soup is naturally fresh and sweet.

Recommended practice: fresh shrimp mixed with pork bone soup

Ingredients: baby cabbage, Flammulina velutipes, Lentinus edodes, tofu, fresh shrimp, pork bone, ginger, onion, vinegar and salt.

Exercise:

1. Wash pig bones and blanch with hot water for 3-5 minutes. Skim off the froth and add cooking wine to remove the fishy smell.

2. Add water to the pot, add boiled pork bones, add loose ginger and onion, and add 1-2 drops of vinegar.

3. Wash baby cabbage, Flammulina velutipes, mushrooms, tofu and fresh shrimp and put them into the soup.

4. After the fire boils, simmer for 2-3 hours.

5. Add a spoonful of milk and boil it to make a bone soup mixing pot.