Poria Coix and Pork Bone Soup

Name: Poria Coix and Pork Bone Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pig bone; 200g Barley; 40g Poria; 3g salt

by Lele who loves food

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

It is the first time to receive an exclusive and customized gift, a huge surprise!
Thank you Supor Gourmet Jie for your love! It allows me to make a pot of soup for my family.
The climate in the south is humid and sultry. Cantonese people can’t live without the soup every day. The old hot soup is delicious but troublesome. With the Supor Chinese hot pottery electric stew pot, 12 menus and 3 tastes can be selected at will, one-click to get it, easy and convenient. Boil on high fire and simmer on low fire, the taste is delicious!
The main effect of this soup is to remove dampness. It is hot in summer, eating cold drinks and blowing air-conditioning is very easy to be corroded by dampness. Drinking more soup with the effect of dispelling dampness will make your body more comfortable. Tuckahoe diures water and soaks dampness, strengthens the spleen, calms the heart, and barley invigorates the spleen, diuresis, and clears away heat.

Ingredients

500g Pig Bone
200g Barley
40g Poria
3g Salt

Poria Coix and Pork Bone Soup

1. Put the pork bone into the pot

2. Wash barley

3. Poria wash

4. Put all the ingredients in, add water

5. Choose pork bones in the menu, choose rich flavors, and press the start button.

6. The working status and progress display panel are clearly visible.

7. After the program is finished, it will automatically enter the heat preservation.

8. The boiled soup is milky white and rich in flavor. Season with salt and eat.

Tips:
1. There are two kinds of barley, white and red, and red has a better effect of removing dampness. But slightly harder than the white one;
2. After the soup is cooked, add salt to taste when eating.