Smilax Chinensis, Red Bean and Pig's Barley Soup

Smilax Chinensis, Red Bean and Pig's Barley Soup

1. Prepare the materials.

2. Wash the red beans and barley, and soak for 1 hour. (Azuki beans are not the usual red beans. The red beans are relatively round, but the red beans are slender and slightly flat. The red beans are more effective in dehumidification and are used for medicinal conditioning, while the red beans are mainly for food.)

3. Smilax glabra is a perennial evergreen climbing shrub of the Liliaceae family, which is mostly found on hillsides or under forests. It is distributed in my country's Anhui, Zhejiang, Jiangxi, Fujian, Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan and other provinces. It can detoxify, dehumidify and improve joints.
On the right is fresh Smilax glabra, and on the left is a dried slice after being sliced fresh. There is not much difference in medicinal properties.

4. After washing the pork bones, chop up large pieces and put them in a pot with clean water and boil on high heat. After boiling for 1 minute, the blood of the pig bones came out. Then remove the pork bones and rinse them, remove the foam and set aside.

5. Wash the smilax and cut into small pieces (this thing is relatively hard, and the children's shoes with weak hands can be cut by the seller for you).

6. Wash the orange peel, soak for a while, and then scrape off the flesh.

7. Put the ginger slices and all the ingredients into the soup pot. Put in an appropriate amount of water. (Water volume: about 2L or so) Close the lid.

8. After the high heat has boiled, turn to low heat for 1.5 hours. Add appropriate amount of salt to taste before turning off the heat.