Bone Chenshen Boiled Watercress

Name: Bone Chenshen Boiled Watercress
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fan bones; 2 Chen Shen; 500g Watercress; 50g Eyebrow peas; 3 pcs Candied dates; 1 piece carrot; Some water

by Fatty Food

4.7 (1)

Favorite

3

Difficulty

Easy

Time

2h

Serving

2

Watercress and Chenshen are both very nutritious. Watercress has the effects of clearing the lungs and moisturizing dryness, eliminating phlegm and relieving cough, appetizing and guiding stagnation, cooling blood, diuresis, etc.; Chenshen is to clear heat and lower qi; Chenshen itself lowers fire, so this soup has a good fire-lowering effect . Combine with boiled pork. This soup has the effects of clearing heat and moisturizing the lungs and improving the stomach and intestines. It is especially suitable for children with dry cough without phlegm, dry mouth, dry stool, and poor appetite. "

Ingredients

Bone Chenshen Boiled Watercress

1. Get the bones ready, Chen Shen.

2. Take the bone bucket and Chen Shenfeishui to get rid of the smell of pigs.

3. Clean the flying materials and cut the carrots.

4. Add an appropriate amount of water to the casserole and boil it on high heat.

5. Soak watercress in clean water with a little salt for half an hour, and then wash it for later use.

6. After the water in the pot is boiled, remove a layer of foam.

7. Go to the clean frothy soup pot to open.

8. After the soup is boiled, add watercress and boil on high heat for about 20 minutes, then reduce the heat to low heat for about an hour. Just add an appropriate amount of salt to taste.

9. Finished product

Tips:
After the soup pot is opened, be sure to clean up the mocha, so as to make the soup taste better

Comments

Sign in to comment

Similar recipes

Kelp Bone Soup

Fan Bones, Dried Kelp, Corn