Nutritional value of pork bone peanut porridge

Nutritional value of pork bone peanut porridge

Pork ribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium to maintain bone health. Pork ribs have the effects of nourishing yin and moistening dryness, replenishing essence and blood; they are suitable for people with insufficient qi and blood, yin deficiency and poor appetite.

On a cold winter day, drinking a bowl of nourishing and stomach-warming hot porridge like this will make you feel warm and satisfied, and you can't help but miss winter.

Ingredients for pork bone peanut porridge

500g pork shank, 100g rice, 50g peanuts, 1 scallion (20g), 1 piece of old ginger (15g), 2 teaspoons (10g) chopped chives, 1/2 deep-fried dough stick, 1 teaspoon (5g) white pepper, 1 teaspoon (5g) salt, 1 teaspoon (5g) oil

How to make pork bone peanut porridge

Wash the rice. Crush the pork shank bones into small pieces. Cut the green onions into sections and slice the ginger. Soak the peanuts in hot water for 15-20 minutes.

Put scallion segments, ginger slices and pork shank bones into the pot, add 5 bowls (1250ml) of water, boil over high heat, skim off the foam on the surface with a spoon. Switch to low heat and continue to simmer for about 60 minutes. When the soup turns white, remove the solid ingredients and save the pork bone soup for later use.

Add rice and soaked peanuts into the pork bone soup. Bring to a boil over high heat, then simmer over low heat for 30 minutes. Stir occasionally during the process to prevent it from sticking to the bottom.

Cut the dough sticks into thin slices and fry them in a pan with a thin layer of oil until crispy.

Add salt and white pepper to the cooked pork bone porridge, mix well, sprinkle with chopped green onions and crispy fried dough sticks slices.

Tips

When purchasing pork shank bones, you can ask the vendor to process and break them into pieces.

You can follow this method to stew more pork bone soup at one time, filter out the residue with a sieve, store it in the refrigerator, and use it directly when making porridge or cooking. It is convenient and quick.