Niu Dali Five Fingers Mao Peach Soup

Name: Niu Dali Five Fingers Mao Peach Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pig fan bone; 50g Niu Dali; 50g Five-finger hair peach; 4 pieces Fig; 10g Wolfberry; 7 bowls Shimizu; A tablespoon salt

by smaileling

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The five-finger hair peach was formerly known as the five-clawed dragon and was called "Cantonese ginseng". It is named because its leaves look like five fingers and the fruit resembles a peach when mature. Its root is used as medicine, which can invigorate qi and invigorate the spleen, eliminate phlegm, relieve dampness, relax tendons and activate collaterals. It can be used to cook soup with pork bones, chicken, etc., whichever has the effect of dispelling heat and dampness.
Cattle grows vigorously in deep mountain valleys. It smells sweet and has a mild nature. It has the effects of strengthening yang, nourishing the kidneys and tonifying deficiency, strengthening tendons and collaterals, calming the liver, and moisturizing the lungs. , Bronchitis, cough, tuberculosis, etc. have very good curative effects. Suitable for: Kidney deficiency, low blood qi, rheumatism and bone pain, frequent coughing, acute and chronic bronchitis, and people who smoke and inhale kitchen fumes.
(The above is taken from Baidu Encyclopedia)

The main therapeutic effects of Niu Dali Wuzhi Maotao Decoction: moisturizing the lungs, relieving cough, strengthening tendons and activating collaterals. "

Ingredients

400g Pig Fan Bone
50g Niu Dali
50g Five-finger Hair Peach
4 pieces Fig
10g Wolfberry
7 bowls Shimizu
A tablespoon Salt

Niu Dali Five Fingers Mao Peach Soup

1. Choose 2 pig fan bones (both spine and stick bones) and rinse them.

Niu Dali Five Fingers Mao Peach Soup recipe

2. Put the cleaned fan bones into boiling water to blanch the blood.

3. Rinse the fan bones again to remove the foam and set aside.

4. Prepare five-finger peaches, Niu Dali, figs, and medlars.

5. First wash it with water, then soak it for two or three minutes, and then wash it again (the medicinal materials you bought are afraid of sulfur).

6. Wash the wolfberry and set aside.

7. Put 7 bowls of water on the clay pot and put the pork bones, cow vigor, five-finger peaches, and figs in a pot under cold water. The fire boiled.

8. After the fire is boiled, remove the scum, then turn it to a simmer and cook for 2 hours.

9. Slowly cook for about 2 hours, then add wolfberry and continue to cook for about half an hour.

10. After boiling, add salt to taste. If you like, you can add a little sugar to make it fresh.

Tips:
The wolfberry was added in the same pot in the last half an hour, because the wolfberry will make the soup taste sour if it is cooked for a long time.