Fen Ge Meidou Bone Soup【relieving Heat and Removing Dampness】

Name: Fen Ge Meidou Bone Soup【relieving Heat and Removing Dampness】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pueraria lobata; 500g Pig bones; 100g Eyebrow peas; 30g ginger; a little salt

by End of the World Doudou

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

[Baidu] Pueraria lobata is the dried root of Pueraria thomsonii Benth (Latin scientific name: Pueraria thomsonii Benth), a variant of Pueraria lobata in the legume family. Relieve muscles and reduce fever, promote body fluids to quench thirst, clear eruptions, promote Yang to relieve diarrhea, clear the meridians, relieve alcohol and poison.
Pueraria lobata is often used for exogenous fever, headache, strong nape and back pain, thirst, diminished thirst, measles, heat dysentery, diarrhea, dizziness, headache, stroke and hemiplegia, chest pain, heartache, and alcohol poisoning.
Eyebrow peas are rich in nutrients, including protein, fat, carbohydrates, calcium, phosphorus, iron and dietary fiber, vitamin A, vitamin B1, vitamin B2, vitamin C and cyanogenic glycosides, tyrosinase, etc. The content of B vitamins is particularly rich. "

Ingredients

600g Pueraria Lobata
500g Pig Bones
100g Eyebrow Peas
30g Ginger
a little Salt

Fen Ge Meidou Bone Soup【relieving Heat and Removing Dampness】

1. Soak eyebrow beans 1 hour in advance.

Fen Ge Meidou Bone Soup【relieving Heat and Removing Dampness】 recipe

2. Soak the pork bones for 1 hour in advance, soak in bleeding water, and use ginger slices for later use.

3. 2 pink kudzu.

4. Peel the pink kudzu and cut into pieces for later use.

5. Add the ginger slices and the bones to a low heat and cook, turn off the heat when the water boils, and then wash several times with water to clean the blood foam, so that the soup is clear and clear.

6. Soaked eyebrow peas.

7. Put all three ingredients into the pressure cooker.

8. At this time, add 1000ml of water to cover the surface of the ingredients a little more. Cover the lid of the pressure cooker, cook on high heat until SAIC and continue to cook for 5 minutes, then switch to low heat and cook for 40 minutes. After turning off the heat, wait for the steam in the pressure cooker to dissipate, and add a little salt to taste.