Chinese Food
Ginseng and Lily lung moistening soup
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Today, Chengdu has a maximum temperature of 15 ° and a minimum temperature of 9 °. Ginkgo is yellow. It's all over the ground. It's cold and refreshing. It's already winter. Chengdu's winter. Most people shake their heads. There is no tenderness of the first snow here. Let alone the hardships of goose feather flying snow without pulling the ground beyond the knee. There is no autumn wind sweeping the dead branches of the fallen leaves. But the city is full of green branches and red flowers. With the cold and humid wind, let you wonder is autumn? Or winter? Only Ginkgo biloba is full of golden color. It reminds the people of this city that it's winter. In this land of heaven, the regular seasonal changes have become a joke among Sichuan people. Living in Chengdu for a long time, we transfer the changing rules of the four seasons to the delicacies that can be mastered in the heart. When the cold wind blows, we can naturally distinguish. At this time, we should prepare suitable warm soup for ourselves and our family. The effect of sasanbaihe Runfei Decoction - sasanbaihe and Ficus all have the functions of Nourishing Yin, moistening lung, moistening dryness and clearing throat. In addition, it can nourish and nourish the lean pork and promote qi
Cooking ingredients
Cooking Steps
Step1:Wash the sea cucumber, Lily and figs. Soak sea cucumber and Lily in water for 20 minutes.
Step2:Wash pig lean meat. Cut into small piece
Step3:Put the pickled ginseng, lily, fig and lean meat into the casserole and pour boiling water into it. Cover the casserole and preheat for 3 minutes.
Step4:Pour out the water in the braise pot. Add 2G salt. Add boiling water again. Cover and wait for 4 hours.
Step5:.
Cooking tips:There will be proper expansion of stewed ingredients in the stew pot. Therefore, the stew pot cannot be fully filled. Some spare space needs to be left. There are skills in making delicious dishes.
