Pork Belly and Ginkgo Soup

Name: Pork Belly and Ginkgo Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g Pork belly; 15 pieces Fresh Ginkgo; 10 pcs Red dates; 1 teaspoon salt; 1 small piece ginger; 2 teaspoons Cooking Wine; 3g White pepper; 30g Corn flour; 3 teaspoons Vinegar; Some water

by Duoyun 3602

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

I got up early today and the vegetable market went around and saw that the pork belly is still quite fresh. I asked the pork seller to help me clean it first, and then pack it, so as to prevent the pork belly from being packed into the packaging bag to produce a taste. Pork belly contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc. It has the effects of replenishing deficiency and strengthening the spleen and stomach. It is suitable for people with blood deficiency and weak body.

Pork Belly and Ginkgo Soup

1. Rub the pork belly with cornstarch and vinegar, then rinse, repeat 3 times

2. Put ginger slices and cooking wine in water to boil, add pork belly and blanch for 2 minutes

3. Clean the pork belly

4. Cut pork belly into casserole

5. Add ginger slices and red dates

6. Add enough water at one time, turn to low heat and boil for 1 hour after boiling on high heat

7. Add the ginkgo and boil for another 40 minutes

8. Finally add pepper and salt to taste

Tips:
1. Ginkgo is easy to cook, not easy to over-eat, infants and young children eat carefully;
2. Using cornstarch and vinegar, the pork belly can easily wash off the mucous membrane on the surface. Blanch the water before boiling the soup so that the soup will not have a peculiar smell.