Chixiao Bean Powder and Kudzu Pork Bone Soup
1.
Prepare the ingredients and chop the pork bones into pieces.
2.
Soak the Chixiaodou in water. The soaking time is 1 hour, which can either be cleaned or soaked.
3.
Wash the pork bones in the flying water (put them in cold water, boil for 1 to 2 minutes on high heat, then remove the pork bones and rinse them);
4.
Pink Pueraria is also called Pueraria lobata. It is a soup ingredient that is very familiar to Cantonese, because the powdered kudzu has the effects of relieving muscles, promoting body fluid and quenching thirst, clearing heat and detoxification.
5.
Wash the pink kudzu, peel off the skin, and cut into small pieces.
6.
The pork bones and ginger slices after flying water are put in a clay pot.
7.
Add the pink kudzu and candied dates.
8.
Put in the chixiaodou and add some water (about 8 bowls of water for 4 people). After the high heat boils, change it to a low heat for about 1 and a half hours. Add salt before cooking.
Tips:
1. Pueraria lobata is also known as wild puerariae, deer huo, huangjin, chicken qigen, dried pueraria lobata, ganko, pueraria lobata, and pueraria lobata.
2. Drinking this soup has the effects of invigorating the spleen, nourishing yin, promoting body fluids and quenching thirst, and clearing heat and purging fire. However, it is not suitable for people with severe stomach cold and dampness.
3. The pork bones in this soup can also be replaced with dace, which is fried on both sides and put in a dregs bag and put into the soup pot. The taste is also very delicious, and it also has the effect of removing dampness and reducing fire. !
