Chen Shen Zhu Gu Tang, Qingre Zhike, Runfei Huaji recipe-Chinese Food-best chinese food recipes-cooking food

Chen Shen Zhu Gu Tang, Qingre Zhike, Runfei Huaji

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Cantonese people are the best at cooking old fire soup. Today, we teach you how to add Chen Shen (duck gizzard) to this kind of Western cabbage Chen Shen pig bone soup to make it fresh. The dried dates and figs add sweetness. It's very delicious without additional seasoning. This soup has the effect of clearing away heat, relieving cough, moistening lung and dissolving accumulation. It is very suitable for drinking in winter and spring.

Cooking ingredients

ginger:moderate amount

Cooking Steps

Step1:Ingredients list - cabbage 500g, kidney 4, pork bone 500g, jujube 2, figs 2, water 4L, ginger appropriat

Step2:Chen Shen was immersed in clear water for 15 minutes. After a little washing, he was wiped dry

Step3:Soak the watercress in salted water for 15 minutes. Wash them with water and drain them. Remove the 8 cm tender leaves from the top of watercress and keep them for use. Use the rest of the middle and back sections to make soup

Step4:Blanch pork bones in cold water. Put ginger slices into the pot to remove fishiness. Take out and wash them three minutes after boiling

Step5:Take a big pot. Pour in pure water. Put in pork bone, chenshen, jujube, dried figs and ginger slices. Start a big fire. When the water boils, put it into the middle and back part of watercress twice. (note that you should wait for the water to boil again after putting the watercress in for the first time before putting the watercress in for the second time.)

Step6:Cover the pot, boil for half an hour with a big fire, and then boil for another 45 minutes. Take out all the soup materials, turn to a big fire, and then boil the soup again. Put in the young leaves of watercress and burn them, and the chenshen pork bone soup of watercress with heat clearing and lung moistening will be ready.