Pork bone soup with dried vegetables

This soup has the effects of moistening dryness and nourishing yin, clearing away heat and moistening the lungs,

reducing phlegm and relieving cough, detoxifying and diluting water

And it is relatively easy to make

Especially suitable for eating in autumn

Dried cabbage is slightly cold in nature and sweet in taste. Dried cabbage is suitable for making porridge and soup in the hot and humid days of mid-autumn. It has the functions of nourishing the heart and regulating blood, clearing away heat and relieving annoyance, quenching thirst and diuresis, unblocking the stomach and intestines, and clearing away heat from the lungs. It can be used for colds, peptic ulcer bleeding, hot cough, pharyngitis and hoarseness. Available at Emerging Companies.

Pork bones, in addition to protein, fat, and vitamins, also contain a large amount of calcium phosphate, collagen, etc. The soup is cold in nature and can strengthen the waist and knees, replenish strength, replenish weakness, and strengthen muscles and bones. Children often drink bone soup, which helps the growth and development of bones, and adults drinking bone soup can delay aging.

Step one: look at the appearance. Fresh pork bones are bright red in appearance, preferably pink, not too red or too white.

Step 2: Smell. The smell is that of fresh pork, with a slight fishy smell.

Step 3: Press the pork bones. Use your fingers to press the pork bones. If you press hard, it will be better if the meat on the pork bones can quickly return to its original shape.

Pork bones/dried vegetables/carrots/soybeans/ginger/candied dates/salt

(Soybeans can be replaced with peanuts or black beans, and chicken feet can also be added according to preference to increase collagen )

1. Soak the dried vegetables in water for about half an hour, wash and cut into sections for later use.

2. Peel the carrots and cut them into hob pieces; wash the peanuts, black beans, tangerine peel, etc. and drain them.

3. Wash the pork bones and cut them into sections. Add the ginger slices to boiling water to blanch the blood, then drain and set aside.

4. Put about 1000ml of water in the soup pot. After the water boils, add all the ingredients. Bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours. Finally, add salt to taste!

People with colds, fever, and acute enteritis infection should not eat;

It is not suitable to drink in the early stage of fracture, but a small amount can be eaten in the middle stage, and drinking in the later stage can achieve a good therapeutic effect