How to make Hakka Pork Soup

Traditional Chinese medicine believes that pork is flat in nature and sweet in taste. It has the functions of moistening the intestines and stomach, producing body fluids, nourishing kidney qi, and detoxifying heat. It is mainly used to treat fever, damage to body fluids, It can relieve thirst and thinness, weak kidneys, postpartum blood deficiency, dry cough, constipation, tonify deficiency, nourish yin, moisturize dryness, nourish liver yin, moisturize skin, facilitate urination and relieve thirst. Drinking pork soup can quickly relieve irritability, dry cough, constipation and dystocia caused by insufficient body fluids. Today we will introduce how to make Hakka braised pork soup.

1. Wash the pork and cut into thick slices;

2. Wash the red dates, flatten them and remove the core;

3. Boil the water and pour it into a large stew pot. Add the pork and red dates, cover the pot, put it into the steamer, simmer over water for one and a half to two hours, and season with salt.

How to make traditional Hakka pork soup

You must choose local pigs for pork soup. The Hunan pigs on the market are not good and have a strong smell.

The ingredients include pork, ribs, rice sausage, pork liver, pig lungs, mushrooms, pepper, chopped green onion, and a large stew pot.

Slice the slices and chop them into small pieces. Cleaning the pig lungs is the most complicated. If you make pork soup at home, you don’t need to use pig lungs. Two or three shiitake mushrooms are enough, not too many, as too much will take away the flavor of the pork. Soak the shiitake mushrooms until soft.

Blanch the meat in boiling water for a while to remove the blood, then pour it into the stew pot with the mushrooms and simmer for two to three hours

Then add salt, pepper, and chopped green onion, depending on the individual Like to join.