Ginkgo Beancurd Pork Belly Soup

Ginkgo Beancurd Pork Belly Soup

by Connie Chen

4.7 (1)
Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Ginkgo yuba and pork belly soup is a health-preserving soup that is very popular among Guangdong people. It has the functions of invigorating the spleen and appetizing, nourishing yin and kidney, removing dampness and reducing swelling. And tonic but not dry. It has the effects of restraining the breath and relieving asthma, strengthening the spleen and kidney, and is effective for chronic bronchitis, asthma, cough, etc. It has special effects on gynecological diseases. Men's consumption can warm and nourish kidney deficiency.

Ingredients

Ginkgo Beancurd Pork Belly Soup

1. Prepare all ingredients

Ginkgo Beancurd Pork Belly Soup recipe

2. Ginkgo shelled and peeled, white pepper smashed

Ginkgo Beancurd Pork Belly Soup recipe

3. To clean the pork belly, first cut off all the fat particles in the pork belly, and then rub the pork belly with salt and cornstarch, rinse, and repeat three to five times until the pork belly has no peculiar smell.

Ginkgo Beancurd Pork Belly Soup recipe

4. After boiling the water in the pot, add the pork belly

Ginkgo Beancurd Pork Belly Soup recipe

5. Add ginkgo

Ginkgo Beancurd Pork Belly Soup recipe

6. Add white peppercorns

Ginkgo Beancurd Pork Belly Soup recipe

7. Put in the rinsed yuba

Ginkgo Beancurd Pork Belly Soup recipe

8. After the high fire is boiled, turn to medium and small fire for 2 hours

Ginkgo Beancurd Pork Belly Soup recipe

9. Just add salt to taste before turning off the heat

Ginkgo Beancurd Pork Belly Soup recipe

Tips:

Peppercorns have the effect of warming the stomach, so black pepper or white pepper cannot be used instead

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