Clearing Away Heat and Removing Dampness Sha Ge Pig Bone Soup
1.
Prepare the materials.
2.
Wash the red bean, eyebrow bean, and lentil and soak for 1 hour. (Azuki beans are not the usual red beans. The red beans are relatively round, but the red beans are slender and slightly flat. The red beans are more effective in dehumidification and are used for medicinal conditioning, while the red beans are mainly for food.)
3.
Wash the pork fan bones and chop them into large pieces, put them in a pot, add water, and boil on high heat.
4.
After boiling for 1 minute, the blood of the pig bones came out. Then remove the pork bones and rinse them, remove the foam and set aside. (These can remove fishy smell and bloody water, so as to prevent the soup from turbidity.
5.
Sha Ge has many aliases, for example, it is called Liangshu and Doushu. It has the functions of clearing heat and eliminating fire, nourishing yin and promoting fluid.
6.
Wash Sha Ge, peel, remove tendons, and cut into pieces.
7.
Put the sliced ginger, pork bones, red bean, eyebrow peas, lentils, and sago in the soup pot.
8.
Put in an appropriate amount of water (water amount: estimated based on 2 bowls of water per person.) and close the lid. After the high fire boils, turn to low heat for 1.5 hours.
9.
Just add some salt to taste before turning off the heat.
Tips:
The soup in Guangdong likes to drink the original flavor, it is not seasoned, just add some salt to improve the flavor before starting the pot. Putting salt too early will release the water contained in the meat and accelerate the coagulation of protein, which will affect the umami taste of the soup.
