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Winter Warm Soup: Black Bean Pig Tail Soup
A nourishing Chinese tonic soup of blanched pig tails and bones simmered with black beans, ginger, and astragalus root for an hour, yielding a rich, collagen-deep, earthy broth.
Instructions
- 1
Put the cleaned pork bones and pork tail into a pot and blanch them.
- 2
Blanch and then wash clean
- 3
Add water to the clay pot and put in the pork bones and pig tail
- 4
Wash the black beans and pour them into a clay pot.
- 5
Cut a few slices of ginger and put them into the pot.
- 6
Cover the pot and bring to a boil over high heat, then reduce to low heat and cook for 50 minutes.
- 7
Add an appropriate amount of astragalus
- 8
Turn off the heat and add an appropriate amount of salt.
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Ingredients
Main Ingredients
- pig tail400g
- black bean100g
- Pork bone100g
Seasonings
- Salt5g