Sword Flower Barley Pork Bone Soup---spring Old Fire Soup

Name: Sword Flower Barley Pork Bone Soup---spring Old Fire Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Pork bone; 3s Dried sword flower; 50g Barley; 400g Winter melon; 1 piece Candied dates; 1 Tangerine peel

by Le Xiaoyao

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Bawang flower, also known as sword flower, has the functions of clearing away heat and moisturizing the lungs, eliminating phlegm and relieving cough, nourishing and nourishing the skin. It is a clear and tonic soup commonly used in Guangdong Laohuo Decoction. Winter melon has the effects of clearing away heat and detoxification, relieving phlegm, eliminating irritability and quenching thirst, eliminating dampness and relieving heat; the two are combined with barley which has the effect of invigorating the spleen and removing dampness, and it is very suitable for drinking in the foggy and humid spring. This soup is sweet and smooth, coupled with its heat-clearing and dampening effect, it is one of the more common old fire soups in Guangdong in spring and summer. "

Ingredients

Sword Flower Barley Pork Bone Soup---spring Old Fire Soup

1. Wash the wax gourd and cut into large pieces.

Sword Flower Barley Pork Bone Soup---spring Old Fire Soup recipe

2. Soak the tangerine peel and barley for half an hour, and then scrape off the white inner membrane of the tangerine peel. The sword flower is also washed and set aside.

3. All the ingredients except the pork bones are put into a soup pot and boiled with water.

4. Put the pork bones in the pot and blanch the blood.

5. Put it in a boiling one, boil on high heat for 10 minutes, then turn to low heat and cook for 1-1.5 hours.

6. Add salt to taste before turning off the heat and drink.

Tips:
1) Boiling the wax gourd with the skin can help to relieve the heat.

2) Barley is difficult to ripen, so soak it for more than 30 minutes in advance.

3) The inner membrane of tangerine peel should be scraped to reduce the bitterness.

4) Pork bones are blanched in advance to remove the blood to make the soup clearer.

5) Add enough water to the soup at one time, do not add cold water halfway.