Ingredients
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750g pork bones
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50g dried rehmannia root
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20g sophora flower
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20g honey dates
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salt
Directions
Tips
1. Blanching into boiling water can remove blood taste, and it can also make meat tight and tender after simmering.
2. Add a little vinegar into the soup. It makes soup taste stronger, but do not add too much vinegar or it will destroy the soup.
Steps
1
Done
10 minutes
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2
Done
60 minutes
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3
Done
120 minutes
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