Kelp Radish Bone Soup Recipe
Main ingredient: pork spine bones 1000 grams white Chinese radish and seaweed as needed
Seasonings:white pepper seeds about 30 grains ginger scallions as required 50 grams rice wine goji berries ten
Pork spines should be soaked in water for two hours to remove blood.Change the water halfway through, cut radishes into chunks, Place bones flat in a pot and add enough water so that it covers the bones by about one times. Boil until foam appears, then add all seasonings and bring to a boil again.Dried seaweed should be soaked in water and washed twice before being cut into pieces.
In a pot, lay out pork spines flat, add enough water so that it covers the bones by about one times. Boil until foam appears, then add all seasonings and bring to a boil again, cover the pot and simmer over medium heat to keep the surface boiling.The surface of the soup should be continuously boiling for about an hour. After an hour, add radishes and seaweed, reboil, continue simmering with medium heat for half an hour or so before it's done.
Postscript:
Pork spines are the spine bones of a pig.
They are dirtier than meat, so they must be soaked in water for more cleaning.The soup should contain plenty of water as the result is a milky white broth. Use medium to high heat to cook; if using low heat, the broth will not be thick enough and clear instead. If using high heat, ensure you have enough water or it will dry out quickly. Too much water can be added later without compromising flavor. I usually do not pre-boil the bones to remove blood as modern ingredients are already relatively mild in taste; this would cause some loss of aroma. I simply cook them straight away and continuously skim off the foam until clean.
Adjust the heat according to household needs, ensuring the soup's surface boils steadily but not on full power which can easily dry out the broth regardless of water quantity.
Radishes should be cut into large pieces for a more satisfying texture and better flavor integration with the bone broth.After cooking, add a small amount of salt as a base flavor. A simple dipping sauce made from soy sauce, vinegar, and sesame oil will suffice; keep it simple to enjoy the original taste! Since the flavor is already light, this way some aroma will be lost, so I cook it directly, starting by skimming off a lot of foam and ensuring it's skimmed clean.
The flame depends on each household's situation; just ensure that with the lid on, the surface of the broth boils at a moderate level. There's no need to use full heat causing the entire surface to boil, as too much water would be hard to maintain.
Radicchio should be cut into large pieces for better texture and more time in the soup, allowing flavors to meld smoothly and gently.
Once the soup is done, add a little salt to set the base flavor, then make a dipping sauce; the simplest version can be made by mixing soy sauce，vinegar and sesame oil for three parts oil. It doesn't need to be complicated—eating it in its natural form is key!
