Niu Dali Tuckahoe Pork Bone Soup

Name: Niu Dali Tuckahoe Pork Bone Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Tuckahoe; 80g Niu Dali; 70g Chixiaodou; 50g Yunling; 2 pcs Candied dates; 350g Pork bone; 2.5L water

by True flower

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Niu Dali Tuckahoe Pork Bone Soup is a traditional medicinal diet, belonging to Cantonese cuisine. Dispel dampness, clear away heat, activate collaterals and bones, relieve cough. Guangzhou is relatively humid. Drinking it is beneficial to dispel dampness and diuresis. If you have edema, drinking it often is beneficial. People who have eczema, heavy dampness, and a lot of sputum can also drink this soup. The main effect of Smilax glabra is to remove dampness, clear heat and detoxify. The Yunling and Chixiaodou in the soup are essential ingredients for dampness in spring.

Ingredients

150g Tuckahoe
80g Niu Dali
70g Chixiaodou
50g Yunling
2 pcs Candied Dates
350g Pork Bone
2.5L Water

Niu Dali Tuckahoe Pork Bone Soup

1. Wash the smilax and beef vigorously. The stallholder has asked the stallholder to remove the skin of the smilax and the cow scrape off the skin vigorously.

2. Use a knife to chop small pieces of Smilax glabra

3. Wash Chixiaodou, Yunqin and Candied Dates

4. Pork bones blanched and washed

5. Bring 2.5 liters of water to a boil in a clay pot, add all the above ingredients, start boiling for 20 minutes on medium-high heat, then turn to medium-low heat and continue boiling for 1 hour.

Tips:
If you don't chop the Smilax, it will take a few hours to cook the flavor. It is best to chop small pieces, which are very hard, and be careful when you chop them. If you find it troublesome, you can ask the stall owner to help you chop it, but I think it will dilute the taste when I come back to wash it