Name: Scallop and Carrot Pork Belly Soup
Total time: 1 h 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 500g Pork belly; 10 capsules Dried scallops; 1/2 White radish; 1/2 sweet corn; 1 piece ginger; 5g Wolfberry; 2 teaspoons salt; 1/2 teaspoon pepper; 1 tbsp Cooking Wine; Some Shimizu

Scallop and Carrot Pork Belly Soup

by Summer_Summer

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Scallops are rich in protein, carbohydrates, riboflavin and calcium, phosphorus, iron and other nutrients. They have the functions of nourishing yin and kidney, and regulating the stomach. Regular consumption can help lower blood pressure, lower cholesterol, soften blood vessels, and nourish fitness.
Pork belly contains a lot of elements such as calcium, potassium, sodium, magnesium, iron and vitamin A, vitamin E, protein, fat and other components, which can replenish deficiency, invigorate the spleen and stomach, cure weakness, diarrhea, diarrhea, and quench thirst , Frequency of urination, malnutrition in children, etc.
Traditional Chinese medicine believes that white radish tastes sweet, cool in nature, enters the lung and stomach meridian, has the effects of clearing heat and promoting fluid, cooling blood to stop bleeding, lowering the qi to broaden the middle, eliminating food and resolving stagnation, appetizing and strengthening the spleen, and removing phlegm. It is a good food therapy.
This soup has a light and delicious taste, nourishes yin and nourishes the kidney, invigorates the spleen and stomach, clears the lungs and regulates qi.

Scallop and Carrot Pork Belly Soup

1. Prepare the ingredients.

Scallop and Carrot Pork Belly Soup recipe

2. Wash and shred pork belly.

3. Peel sweet corn, shred white radish, and shred ginger.

4. Add appropriate amount of water, shredded ginger, cooking wine to the pot, boil, add the pork belly and cook, then remove it for use.

5. Re-start the pot, add shredded ginger, scallops, and pork belly.

6. After the high heat is boiled, close the lid and turn to high heat and simmer for 1 and a half hours.

7. Stew the pork belly, add shredded radish, corn kernels, and goji berries.

8. Because pork belly has no oil, add a spoonful of lard and simmer for another half an hour. (If you don’t like lard, you can add vegetable oil)

9. Add appropriate amount of salt and pepper to taste, then serve.

Tips:
Pork belly is dirty, so you can rub it several times with starch and salt to rinse.
The soup simmered over medium-high heat will be milky white.