Purslane soup(ma chi xian tang )

Purslane soup

Introduction:

"Purslane has the functions of clearing away heat and dampness, detoxifying and detumescence, anti inflammation, relieving thirst and diuresis. Modern research shows that Portulaca oleracea is also rich in SL3 fatty acids and vitamin A-like substances. I once introduced Portulaca oleracea in a foreign TV program and said that Portulaca oleracea also contains Omega-3. In Guangdong, every family will use it to make soup. "

Production steps:

Materials required:

Purslane: right amount

Pig bone: right amount

Crucian carp: moderate

Tangerine peel: appropriate amount

Mung bean: moderate

Water: moderate

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Original

Chinese PinYin : Ma Chi Xian Tang