Stewed pork tendon with lily and fig(bai he wu hua guo bao zhu jian )

Stewed pork tendon with lily and fig

Introduction:

"Autumn is coming, we need to make some seasonable soup to moisten it, ha ha! Generally speaking, autumn is mainly for moistening the lungs. Let's make use of the limited materials at home. There are lilies, figs and so on. Of course, tremella can also be added. It's more moistening! "

Production steps:

Step 1: cut the pig tendon into large pieces for standby;

Step 2: hot water in the pot, put ginger slices together with tendon meat into the pot, blanch the blood, then wash and drain;

Step 3: Lily, Euryale ferox seed, job's tears and tangerine peel are washed with water, and figs are washed and slightly broken off to facilitate flavor;

Step 4: peel the carrot and cut the hob block for standby;

Step 5: boil about 3-4l of water in the pot. After the water boils, boil all the prepared materials for about 5 minutes

Step 6: turn to low heat and cook for 2 hours. Add a little salt to taste before eating! (I moved to the rice cooker and cooked it in soup mode for two hours, so that I didn't have to watch the fire or boil dry water.)

Materials required:

Pig tendon: 450g

Lily: 30g

Fig: 7

Euryale ferox seed: moderate amount

Job's tears: right amount

Carrot: 1

Ginger: right amount

Tangerine peel: appropriate amount

Salt: right amount

Note: autumn can be more pot some Runfei soup, lily, tremella, lotus seeds, figs, Sydney, etc. are good ingredients, can be free to match, what you have to use it, do not stick to it!

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai He Wu Hua Guo Bao Zhu Jian