Winter Soup——fen Ge Big Bone

Winter Soup——fen Ge Big Bone

1. Ingredients: fresh powdered Pueraria lobata 500 grams pork bones 500 grams Accessories: astragalus 5 grams dangshen 10 grams red dates, 5 longans, 10 medlar and 20 medlars. Seasoning: appropriate amount of water, rice wine, 1 tablespoon of salt, appropriate amount

2. Pueraria lobata can be peeled, washed, sliced or diced.

3. After cutting the slices, wash it again to ensure that the soup is clear and not turbid.

4. Wash the big bones of the pig. Boil a pot of boiling water, put the pork bones into a boil for a while, wait for the blood to seep out, remove it, and then clean it. Then, let it simmer and simmer for 30 minutes, remove the suspended matter on the noodles, and keep the soup clear.

5. Then add powdered Pueraria lobata, Astragalus, Codonopsis pilosula, red dates, longan, and wolfberry, then add a tablespoon of rice wine, appropriate amount of salt (as little as possible).

6. Simmer again on low heat, and simmer for 20 minutes or half an hour.

7. The Fen Ge Dagu Tang, which nourishes qi, nourishes yin, and relaxes muscles and muscles, is ready for consumption.

8. The stewed kudzu is delicious and sweet. It can help people clear their hearts and bones in the deep winter. It has the reputation of "mountain ginseng".

9. It is best to drink a small bowl before eating.

Tips:

1. Fenge is slightly pungent and cool in nature, it has the effects of relieving muscles and reducing fever, promoting body fluids and quenching thirst, detoxification and clearing rash, alleviating alcohol, and clearing stomach heat. It also has the effects of lowering blood sugar, lowering blood lipids, alleviating alcohol and preventing constipation; drinking; This soup has the effects of invigorating the spleen, nourishing yin, promoting body fluids and quenching thirst, and clearing heat and purging fire, but it is not suitable for people with severe stomach cold and dampness.
2. Only cold water can be used for the stew. Because the surface of the meat is suddenly exposed to a high temperature, the outer protein will solidify immediately, and the inner protein cannot be fully dissolved in the soup, so it is necessary to add enough cold water at a time, slowly heat up, and boil it on a small fire, so that the protein can be When it is fully dissolved in the soup, the soup will not be cloudy and the taste will be delicious.
3. Put the salt in the stew as late as possible. When the salt is heated, the moisture in the meat can be precipitated quickly, and the coagulation of the protein can be accelerated. The soup will not be delicious, and the meat will age prematurely.
4. In autumn, you can add three drops of rice vinegar during the second stewing to dissolve the phosphorus and calcium in the bones in the soup, so that the stewed soup is delicious and easy for gastrointestinal absorption.