Ingredients

250 ??grams of fresh kudzu, 500 grams of lean pork, 3 slices of ginger, and 4 candied dates.

Method

1. Wash the fresh kudzu first, remove dirt and impurities, peel off the skin, and cut it into pieces crosswise.

2. Wash the ginger, remove the skin, and cut into thin slices about 0.3 cm thick.

3. Peel off the core of candied dates and rinse slightly with water.

4. The lean pork should be fresh and not slaughtered for a long time. Clean the dirt and blood clots and cut it into pieces.

5. After all the ingredients are ready, put them into a casserole, add 1000 ml of water, and simmer the soup over medium heat. After the soup boils, simmer the soup over slow heat. The soup cooking time is about 2 hours. After the soup is ready, you can add a small amount of seasonings to taste and drink. The soup can be consumed as a daily drink or with three meals a day. The lean pork and kudzu root in the soup can be eaten as dishes. If you have cold-damp neck pain or liver and kidney deficiency, you should not drink this soup. Experts advise: It is better to cook the soup for a longer time, generally not less than 2 hours. This will help reduce the coldness of kudzu root. Some people may experience a slight feeling of head bloating when drinking too much kudzu water at one time. Therefore, it is not suitable to drink a large amount of this soup at one time, and it is appropriate to control it below 300 ml. The amount of medicinal ingredients in this soup is for two people at one time.