Chinese Food
Stewed pig bone with Poria cocos and Mao root
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When it comes to spring, I always think about the wet weather. Then the moisture seems to soak your skin layer by layer, then the muscles and bone marrow. The rheumatism and osteopathy of the old people are getting serious again. When it comes to the moisture of the young people, there is a rash on the skin. The spleen and stomach of the young baby are getting weak and can't eat any more It's time to have a dehumidification soup. Stewed pig bone with Poria cocos and Maogen. It's the best Qingre Qushi soup Xiaohang has ever drunk. No one The taste of Smilax. It's clear and sweet. I love it.
Cooking ingredients
Cooking Steps
Step1:Soak all herbs in water for a while and wash the
Step2:Boil the keel in boiling water for 1 minute, remove the blood foam and put it in the soup pot
Step3:Put all the herbs into the soup pot
Step4:Add 3L (2 Jin for keel, so add more water) clear water and washed ginger slices (deodorizing and deodorizing)
Step5:Boil in high heat and boil in low heat for 2 hours
Step6:Fill the bowl with a small amount of salt and serve.
Cooking tips:Tu Fu Ling, Xing Gan Ping, Li Shi Re Jie Du, Jian Pi Wei, Jie Du, dehumidification, Li joint. The combination of the two can be used to regulate the joint pain caused by dampness and dampness. There are skills in making delicious dishes.
