[Cantonese cuisine of eight major cuisines] Pueraria lobata mung bean pork tendon soup(ba da cai xi zhi yue cai fen ge lv dou zhu ti jin tang )

[Cantonese cuisine of eight major cuisines] Pueraria lobata mung bean pork tendon soup

Introduction:

"Among the Cantonese dishes, the most famous one is to keep healthy by making soup according to the different seasons. Soup making is the soul of Cantonese cuisine culture! Thanks to the gourmet's activity, Yao Xian, the island's leader, shared with you all the soup he had accumulated over the years! "

Production steps:

Step 1: Ingredients: 60 g mung bean, 50 g dried Pueraria, 30 g pork tendon, 5 g tangerine peel, 1 honey jujube, 300 g lean pork.

Step 2: 1 Wash mung bean with water and soak for 20 minutes, wash other materials and soak for 10 minutes.

Step 3: 2. Blanch the lean pork with water.

Step 4: 3. Put all the ingredients into a soup pot, bring to a boil over high heat, cook over low heat for 2 hours, and season with salt.

Materials required:

Dried Pueraria lobata: 50g

Mung bean: 60g

Pork tendon: 30g

Tangerine peel: 5g

Jujube: 1

Lean pork: 300g

Note: pork tendon can be boiled with ginger first.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: other

Chinese PinYin : Ba Da Cai Xi Zhi Yue Cai Fen Ge Lv Dou Zhu Ti Jin Tang