Kapok stewed pig bone soup(mu mian hua bao zhu gu tang )
Kapok stewed pig bone soup
Introduction:
"It's rainy and humid in spring and summer, and the diet is mainly to dispel dampness, strengthen spleen and warm tonic. Cantonese like to use kapok to cook pig bone or chicken soup. It's good for spleen, dampness and heat with Coix, lentils, dates and tangerine peel. Kapok stewed pig bone soup is delicious and delicious
Production steps:
Materials required:
Kapok: 5
Pig bone: 400g
Coix: 25g
Lentils: 25g
Jujube: 2
Ginger slices: 3
Tangerine peel: 1 small piece
matters needing attention:
Production difficulty: simple
Technology: pot
Production time: several hours
Taste: light
Chinese PinYin : Mu Mian Hua Bao Zhu Gu Tang
Kapok stewed pig bone soup
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