材料:豬頸骨700克。
輔料:油、鹽、醬油、1娃娃菜、蔥、姜。
1，豬頸骨用清水浸泡2小時，然後洗凈。
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2、然後用開水燙5分鐘，過血水，洗的更幹凈。
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3.取出來用水沖洗幹凈。
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4、油鍋微熱，蔥姜爆香。
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5.將豬頸骨放入鍋中翻炒5分鐘，充分翻炒出香味。
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6.加入醬油，炒2分鐘。
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7.加水，煮50分鐘。
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8.洗幹凈嬰兒餐具以備後用。
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9.鍋中加入適量的鹽，同時將娃娃菜放入鍋中壹起燉10分鐘。
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10和10分鐘後關火，娃娃菜煮的恰到好處，豬頸骨也煮爛了。
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11，放入碗中，即可食用。
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