Chinese Food
Qingre liangtang - pork bone soup with radish and fenge
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Pueraria (i.e. pueraria root), with sweet and spicy taste, cool nature, can dilate coronary artery, reduce vascular resistance, contain isoflavones, increase blood flow of brain and coronary artery. Pueraria contains polysaccharide, can reduce blood sugar, and has the effect of spasmolysis, promoting body fluid and thirst. With Pueraria and nutritious carrots, it not only tastes delicious, but also has good effect of promoting body fluid, nourishing Yin, clearing heat and relieving fire. Best for summer.
Cooking ingredients
Cooking Steps
Step1:Boil the fresh pork bones in cold water. You will find the water dirty.
Step2:Flatten the ginger slices, wash the red dates, and put them in the casserole with the pork bones flying over the water. Heat up. Add enough water in the casserole at one time. It is not recommended to add water halfway.
Step3:Cut carrots and pueraria into the same size chunks and pour them into the boiled pork bone water.
Step4:Turn to medium low heat and simmer for 20 minutes. Then turn to medium low heat and simmer for another two hours.
Step5:Two hours later, you'll smell the house full of fragrance. Season with salt five minutes before you leave the pot.
Cooking tips:When you buy carrots and fenge, you can ask the owner to peel it. Because I don't think it's easy to peel it. There are skills in making delicious dishes.
