Dragon Bone Winter Melon and Kelp Soup

Name: Dragon Bone Winter Melon and Kelp Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 250 g Keel; 300 g Winter melon; 50 g Kelp; 20 g Lotus seed; 20 g Peanut kernels; 30 g Carrot; 1 g Salt; 1 g chicken essence; 1 g Black pepper; 10 g Soybean

A pressure-cooked soup of pork neck bones, winter melon, and kelp simmered into a clear broth, seasoned with salt, chicken essence, and pepper.

1 hrNewEasy Soups Pot-cook Savory

Instructions

1
Prepare the soup ingredients.
2
Pour the soup ingredients into the casserole, and add 600 milliliters of water.
3
Put the chicken gizzard back into the electric pressure cooker, cover it, and set it to the soup mode.
4
When the time is up, release the pressure and open the lid, add 1 gram each of salt, chicken essence, and pepper, and mix well.
5
When served into a bowl, the beautiful soup is ready.

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Ingredients

Main Ingredients

Keel
250 g
Winter melon
300 g
Kelp
50 g
Lotus seed
20 g
Peanut kernels
20 g
Carrot
30 g
Soybean
10 g

Seasonings

Salt
1 g
chicken essence
1 g
Black pepper
1 g