Five Fingers Peach Pork Bone Soup

Name: Five Fingers Peach Pork Bone Soup
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 800g Pig bones; 3 pieces Five-finger hair peach; 2 pieces carrot; 2000ml mineral water; 5 Candied dates; 1 small piece ginger; 1 short section very light blue; 5g Cooking Wine; 5-8g salt

by Nuan Nuan Shang

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

At the end of the year, my friend sent a lot of ingredients for soup. Fortunately, she carefully marked the names and usages of the ingredients one by one, otherwise, a northerner like me can only stare at them and don't know who they are. Five-finger peach has the effects of invigorating the spleen, nourishing the spleen, nourishing qi, eliminating dampness, and relieving cough. Using five-finger peach to cook chicken and pork bone soup is delicious, fragrant, and nutritious, which has a good health care effect. Especially for bronchitis, qi deficiency, loss of appetite, anemia, stomach pain, chronic gastritis and postpartum oliguria, etc. have a certain effect. Candied dates can make the soup taste sweet and can be increased or decreased as appropriate.

Ingredients

800g Pig Bones
3 pieces Five-finger Hair Peach
2 pieces Carrot
2000ml Mineral Water
5 Candied Dates
1 small piece Ginger
1 short section Very Light Blue
5g Cooking Wine
5-8g Salt

Five Fingers Peach Pork Bone Soup

1. Tool diagram

Five Fingers Peach Pork Bone Soup recipe

2. Material drawing

3. Wash the five-finger hair peaches and soak them in water for 15 minutes.

4. Peel the carrots and cut into pieces with a hob, cut the green onions into sections, and slice the ginger for later use.

5. The pork bones are chopped up in advance by the meat stall brother. After rinsing them, add ginger slices and cooking wine to blanch the water, and then rinse off the foam and residue with warm water.

6. Put the processed pig bones, five-finger peaches, carrots, candied dates, green onions, and ginger slices into the pressure cooker.

7. Choose ingredients "meat\spare ribs", cooking method "soup", time 45 minutes.

8. After the pressure cooker exhausts and enters the heat preservation stage, add an appropriate amount of salt, and then simmer for 15-30 minutes to taste and eat better.