Stewed pork soup with expanded fish gills(peng yu sai dun zhu heng li shou rou tang )

Stewed pork soup with expanded fish gills

Introduction:

"Expanded fish gill..... Clearing away heat and inflammation, detoxifying and anticancer. Expanded fish gill mainly has the functions of clearing away heat, penetrating rash, detoxifying and promoting lactation. It is commonly used in the treatment of measles, pox toxin, rare milk and other diseases. Folk custom used to cook soup or porridge for children to eat, in order to promote timely measles, and eliminate the poison of pox and rash. This soup is effective for children with tonsil inflammation, clearing liver fire and moistening lung. If you have a fever, you can add Qingtiankui. The effect is very good! Parents with a baby can refer to the food! The following is about 2-3 people's portion ~ 3-4 bowls of soup ～ "

Production steps:

Step 1: wash the pig skin, cut off the white fat layer and cut into sections;

Step 2: cut the tendon into pieces;

Step 3: under cold water, remove the pork, tendon and ginger slices, blanch the blood water, and then use clean water for standby

Step 4: it's better to soak fish gills one hour in advance and wash the small sand so as not to affect the taste of the soup

Step 5: prepare 2 small jujubes, figs and tangerine peel, wash and set aside;

Step 6: put all the ingredients into the stew cup;

Step 7: add about 3-4 bowls of boiling water; add boiling water to the top of the electronic stew cup, cover and simmer for about 2.5-3 hours! Add salt to taste before eating!

Materials required:

Expanded gills: 30g

One pig

Lean meat: 150g

Fig: moderate

Xinhui tangerine peel: moderate amount

Jujube: right amount

Ginger slices: right amount

Salt: right amount

Note: buy puffed fish gills, choose black ones, white ones are a little worse.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Peng Yu Sai Dun Zhu Heng Li Shou Rou Tang