When it comes to soup, non Cantonese people are most familiar with it. As a typical Cantonese, I also like to cook a pot of good soup according to the season. Nanxing bawanghua pig bone soup, moistening lung, relieving cough, thirst and nourishing Yin, simple old fire soup.
A little Southern apricot
300g pig bone
2 sea coconut
Step 1The sea coconut is frozen, thawing in advance, and the dried overlord flower also needs to be softened in advance.
Step 2Appropriate amount of pig bone, blanch it in a cold water pot, remove the blood and set aside.
Step 3Carrot cutter hob, soak good overlord cut section.
Step 4Add all the ingredients to the soup pot with a single jujube.
Step 5Bring to a boil for 10 minutes.
Step 6After boiling, skim the foam with a spoon, turn to low heat and cook for 40 minutes until the soup turns slightly white. Add some salt to taste before leaving the pot.