Lily Figs Claypot Pork Tendon

Name: Lily Figs Claypot Pork Tendon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 450G Pork tendon; 30G lily; 7 pcs Fig; Some Gorgon; Some Barley; 1 carrot; Some ginger; Some Tangerine peel; Some salt

by Mo Yan catlam

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Autumn is here, you have to boil some seasonal soup to moisturize it, ha ha!
In autumn, lungs are generally moisturizing, so use the limited materials at home to cook, there are lilies, figs, etc. Of course, white fungus can also be added, and it is more moist! "

Ingredients

450G Pork Tendon
30G Lily
7 pcs Fig
Some Gorgon
Some Barley
1 Carrot
Some Ginger
Some Tangerine Peel
Some Salt

Lily Figs Claypot Pork Tendon

1. Cut pork tendon into large pieces for later use;

2. Put hot water in a pot, boil the ginger slices together with the tendon meat, and then rinse and drain for later use;

3. Lily, ginseng, barley, dried tangerine peels are washed with water, and figs are washed and then opened slightly to facilitate the taste;

4. Peel the carrots and cut into pieces with a hob for later use;

5. Boil about 3-4L of water in a pot. After the water is boiled, boil all the prepared ingredients for about 5 minutes

6. Turn to low heat and cook for about 2 hours. Add a little salt to taste before eating! (I transferred to the rice cooker to cook in the soup mode for two hours, so that I can avoid watching the fire or boiling dry water without knowing it)

Tips:
In autumn, you can boil more soup for lungs. Lily, white fungus, lotus seeds, figs, pear, etc. are all good ingredients. You can mix and match freely. Use whatever you want, don't be stuck!