Dampness-removing soup
1. Five-finger peach and pork bone soup
Ingredients: 8 grams of five-finger peach, 300 grams of pork bones, 1 candied date, and appropriate amount of ginger.
Method: First wash the five-finger peaches and candied dates, then soak them in cold water for about 10 minutes, drain them and set aside; wash and slice the ginger; wash the pork bones and put them into the oven. Blanch the water in boiling water, wash away the blood foam, and take it out; finally put all the ingredients into a stew pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 1.5 hours, then add seasonings.
2. Claypot dace with adzuki bean, flour and kudzu
Ingredients: 100g adzuki bean, 750g kudzu, a little tangerine peel, 500g dace, 3 slices of ginger.
Method: First wash the adzuki beans and tangerine peel and set aside; then peel, wash and cut the kudzu into pieces; then clean the dace and drain the water, then put oil in the pot and fry over slow heat until Slightly yellow; finally put all the ingredients into the pot together, add 2500 ml of water, bring to a boil over high heat, then turn to low heat and simmer for 2 hours; finally add an appropriate amount of salt.
This soup is especially suitable for people with internal damp-heat syndrome who are prone to heat-toxic carbuncles and red tongue with yellow and greasy coating.
3. Raw fish soup with winter melon and adzuki beans
Ingredients: 60 grams of adzuki beans, 750 grams of winter melon, a little celery, 2 raw fish, 150 grams of lean pork, 3 slices of ginger .
Method: First wash the adzuki beans; wash the winter melon and celery, and cut them into pieces with the skin; remove the internal organs of the raw fish, wash them, and cook them over slow fire until they are slightly yellow; wash the lean meat and cut it into pieces Put it into a soup pot, add 2500 ml of water, and add ginger slices; after boiling over high heat, turn to low heat and simmer for 2.5 hours, and finally add an appropriate amount of salt.