Stewed dragon bone with bawanghua(ba wang hua dun long gu )

Stewed dragon bone with bawanghua

Introduction:

"Bawanghua is also called Jianhua. It is abundant in Guangdong and Guangxi, especially in Zhaoqing, Guangdong. Traditional Chinese medicine believes that bawanghua is sweet and cool in nature. It enters the lung and has the functions of clearing away heat and phlegm, eliminating accumulated heat, stopping Qi and pain, and regulating phlegm and fire. Therefore, bawanghua decoction has the functions of clearing heart and moistening lung, clearing heat and relieving heat, eliminating phlegm and relieving cough. Cantonese people like to use bawanghua to make soup. It tastes delicious and tastes delicious

Production steps:

Step 1: when you buy the keel, let the merchant cut it into pieces, fly water to remove the blood foam, and pick it up for standby; rinse a small handful of overlord flower for standby.

Step 2: bring to a boil with enough water in the pan, loosen the ginger and put it into the pan, pour the keel, flower of overlord and licorice slices into the pan, bring to a boil again, and then turn to low heat to stew for about 90 minutes.

Step 3: add salt before eating.

Step 4: the finished product is shown in the figure.

Materials required:

Jianhua: moderate amount

Pig keel: appropriate amount

Salt: right amount

Licorice tablets: appropriate amount

Ginger: right amount

Note: bawanghua after stewing, become soft, taste very smooth, very delicious. It's very suitable for hot summer. Little knowledge: bawanghua, also known as Jianhua, is sweet in taste, slightly cold in nature and enters the lung meridian. It has the functions of relieving Qi and pain, regulating phlegm and fire, clearing heat and moistening lung, especially relieving cough.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ba Wang Hua Dun Long Gu