Sishen Pork Belly Soup

Name: Sishen Pork Belly Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 200g Yam; 40g Lotus seed; 20g Poria; 20g Gorgon; 1 teaspoon salt; Some White pepper; Some Chicken Essence; 2 tablets ginger

by Sago Fiona

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

In autumn and winter, I like to cook all kinds of nutritious soups. Pork belly soup is one of the most frequent drinks for southerners. But many times, we find it troublesome, mainly because the cleaning process is more annoying. Pork belly is the digestive system of pigs and is covered with some annoying mucus. Always get dirty hands. .

The four gods are the well-known recipes for strengthening the spleen in traditional Chinese medicine. The "four gods" refer to the four "fairies" of coix seed, lotus seed (or dangshen), ginseng and poria. Many benefits such as spleen, nourishing beauty, and reducing dryness have almost played the "invincible" effect, and the name of the four gods is well-deserved.

Pork belly has the effects of curing asthenia, fatigue, diarrhea, diarrhea, diminishing thirst, and frequent urination. It is recorded that it has the effects of replenishing deficiency, killing insects and stopping dysentery. It can be seen that pork belly is a good product for spleen and stomach.

Ingredients

500g Pork Belly
200g Yam
40g Lotus Seed
20g Poria
20g Gorgon
1 teaspoon Salt
Some White Pepper
Some Chicken Essence
2 tablets Ginger

Sishen Pork Belly Soup

1. Lotus seeds, ginseng, coix seed, poria cocos, soak slightly, rinse and control the moisture.

2. Peel the yam and cut into pieces. Soak in water for later use.

3. Rinse both sides of the pork belly with running water for a while. Turn over to the side with mucus. Pour in an appropriate amount of cornstarch, hold it with both hands for three to four minutes, rinse off, and repeat. (You can also use salt)

4. After washing, wrap the pork belly with a plate. (Avoid shrinking during scalding process) Boil a pot of hot water, put the pork belly in and scald for two to three minutes to remove.

5. Use a knife to scrape off the thick calluses and excess oil on the surface. Cut into pieces again. (It can be stewed whole, and then cut when it is simmered. It is not easy to roll and shrink.) Put it in a saucepan, add two slices of ginger, add Poria, Coix Seed, Gorgon, and simmer for 1 and a half hours. Add lotus seeds and yam, and continue to simmer for half an hour.