Winter Melon and Barley Pork Bone Soup
1.
All the ingredients are cleaned and the barley is soaked in water for 30 minutes in advance
2.
Put water in the pot, blanch the blood from the bones
3.
Put water in the casserole and put the soaked barley in
4.
Join tangerine peel
5.
Put in candied dates
6.
At this time the bones are also blanched, remove the foam on the top, and then pour the bones and water into the casserole
7.
Cover, open fire, and cook for 5 minutes on high heat, and cook on low heat for 60 minutes
8.
Put the winter melon in the pot
9.
Continue to cook for 30 minutes
10.
Just add salt to taste before eating
Tips:
Winter melon is an ideal daily food for antipyretic and diuretic. The soup is cooked with the skin, and the effect is more obvious.