Chinese medicine believes that pork is flat and sweet, and has the effects of moistening the stomach, promoting fluid production, tonifying the kidney and benefiting qi, and clearing away heat and toxic materials. It is mainly used for treating body fluids caused by fever, thirst, deficiency of kidney, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin and promoting diuresis, and quenching thirst. Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid. Today we will introduce the practice of Hakka stew soup.

1. Wash pork and cut into thick slices;

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

3. After the water is boiled, pour it into a large saucepan, add pork and red dates, cover the saucepan, put it into a steamer, stew for one and a half to two hours, and season with salt.

Practice of Traditional Hakka Pork Soup

Pork soup must choose local pigs, Hunan pigs on the market can't, and it has a strong smell.

The ingredients are pork, ribs, vermicelli, pork liver, pork lungs, mushrooms, peppers, chopped green onion and a large stew.

This kind of slice has to be chopped into small pieces, and cleaning pig lungs is the most complicated. You can make pork soup without pig lungs when you go out. Just two or three mushrooms, don't use too much, too much will rob the taste of pork and the mushrooms will be soft.

Blanch the meat in boiling water for a while to remove the blood, then pour it into the mushroom stew and stew for two to three hours.

Then add salt and pepper, and you can add chopped green onion according to your personal preference.