Chinese Food
Stewed pig tendon with bawanghua
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It's rare to boil dried bawanghua at home. It's usually fresh in the season. Bawanghua soup is mainly used for making old fire soup. It has the functions of refreshing the heart, moistening the lungs, clearing away heat, eliminating phlegm and relieving cough, and nourishing the face. Moreover, the soup made by bawanghua has a clear and fragrant taste and a sweet and smooth soup. It is deeply loved by Cantonese people who are soup makers. It is an excellent tonic soup.
Cooking ingredients
Cooking Steps
Step1:Prepare required materials.
Step2:Bawanghua is soaked in clear water in advance.
Step3:Soak the flower and clean it. Pinch it dry.
Step4:Clean and cut pig tendon.
Step5:Add water to the pot and boil. Blanch the pig tendon to remove the blood.
Step6:Then scoop it up and wash it.
Step7:Add some water and pig tendon to the pot.
Step8:Add dates and ginger slice
Step9:Cover the pot and boil.
Step10:Add bawanghua after boiling. Turn to low heat for 2 hours after boiling again.
Step11:Add some salt to taste.
Cooking tips:In general, old fire soup doesn't need chicken essence. It will take away the taste of soup. So just season it with salt. The soup is good. There are skills in making delicious dishes.
