Tuckahoe Bone Soup

Name: Tuckahoe Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork bone; 50g Poria; 50g Birthplace; 1 piece Candied dates; 50g Eyebrow peas; 15g Barley; Some salt

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The weather in Guangdong is really changing. It’s early winter. It’s not cold now. Sooner or later, it’s pretty cool, but it’s hot at noon. It seems that this year may be a warm winter again. The cat has a few on his face in the past two days. Small acne, and at the same time I feel some breeze, toothache, and I feel very heavy and lack of energy. Obviously there is internal fire, there is no way, I have the same physique as LG, both of which are of hot and dry type. At this time, I like to boil some soup that clears away heat and dampness. It feels very comfortable to drink! Those in need often need to boil some soup to clear heat and remove dampness to moisturize it.
Today’s last version of Smilax glabra Bone Soup, Smilax glabra has the effects of detoxification, dispelling wind and collaterals, promoting water penetration and dampness, invigorating the spleen and regulating the body, while the original has the effects of clearing heat and cooling blood, nourishing yin and promoting body fluid. Boil with pig bones, drink soup and eat meat, it can dispel dampness, can cool the blood, not only has medicinal effects, but also nourishes the body. Unlike other medicinal materials, Tufuling does not have a strong medicinal taste, so it is easy for most people to accept.

Ingredients

400g Pork Bone
50g Poria
50g Birthplace
1 piece Candied Dates
50g Eyebrow Peas
15g Barley
Some Salt

Tuckahoe Bone Soup

1. Cut the pork bones into large pieces, and weigh the other ingredients well

2. Fill the casserole with an appropriate amount of water, and put the washed black eyebrow beans and barley in

3. Then put in the rinsed soil Poria cocos

4. The candied dates are added to give the soup a refreshing sweetness

5. Wash the pig bones in blanching water and put them in the pot

6. Cover the lid and turn on high heat. After the pot is turned on, turn to low heat and continue to cook for 2 hours

7. When the soup has boiled for 100 minutes, add the sliced raw ground and continue to boil for 20 minutes.

8. Before eating, you can add an appropriate amount of salt according to your own taste

Tips:
1. Meat blanching water is suitable for cold water pots, and vegetables are suitable for boiling water pots.
2. It is not advisable to put it in the raw land too early, otherwise the effect of clearing heat and cooling blood will be lost after a long time of boiling.
3. The bones must be blanched first and then the soup, so that the soup will be sweet and not chaotic.
4. Put a candied date to give the soup a sweet taste.
5. Salt can be put or left, and most Cantonese people don't put salt in the old hot soup like this.