Stewed chicken bone grass(zhu heng li bao ji gu cao )

Stewed chicken bone grass

Introduction:

"It's a heat clearing and detoxification soup, and the dehumidification effect is also good! Pig transverse gland is the spleen of pig, which belongs to immune organ. Efficacy: invigorate the spleen and stomach, help digestion, nourish the lung, moisten dryness, brighten the complexion, and remove liver fire. Indications: weakness of spleen and stomach, dyspepsia, diabetes, lung deficiency, cough, hemoptysis, milk obstruction, skin cracking. The therapeutic effect of Jigucao: Jigucao is sweet and slightly bitter in taste, cool in nature, and has the effect of clearing away heat and dampness, dispersing blood stasis and relieving pain. It is mainly used for jaundice hepatitis, irritating urination, epigastric pain, rheumatism and Kashin Beck pain, bruised blood swelling and pain, and mastitis. "

Production steps:

Step 1: clean the chicken bone grass with clean water and drain

Step 2: wash adzuki beans, soak in water and soak Xinhui tangerine peel into hair;

Step 3: wash and drain the pork ribs, and cut into three pieces of ginger;

Step 4: Boil the water in the pot. After the water boils, lower the pork ribs and ginger slices. When the water boils again, skim the blood foam;

Step 5: pour in adzuki bean, tangerine peel and jujube, chicken bone grass, etc. and cook in soup for about two hours;

Step 6: seasoning with salt when eating!

Materials required:

A pig

Spare ribs: 200g

Tangerine peel: 1 / 3 piece

Chicken bone grass: 35g

Adzuki Bean: 35g

Jujube: 2

Edible vegetable oil: appropriate amount

Salt: right amount

Note: Pig horizontal shell to cut off the white film, if edible, can be cut into small pieces; individuals do not like to eat, so generally directly after the good pot discarded!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Heng Li Bao Ji Gu Cao