Huaishan Stewed Pig Hengdi Soup

Ingredients:

1 pig Hengdi, 300g Huaishan, 1 small piece of orange peel, 3 red dates, 2 salt grams, 10 grams of rice wine, 1 piece of ginger, 1 small section of onion, appropriate amount of oil, 2 rock sugar, appropriate amount of starch and salt

I believe that Cantonese people are no strangers to pork belly, which will always appear in many soups. What I would like to introduce to you is the stewed pork belly and yam, which has the effects of strengthening the spleen and stomach, aiding digestion, nourishing the lungs and moisturizing dryness.

Huaishan Stewed Pig Hengzhi Soup

Method

1. Use a knife to remove all the white fascia in the middle of the pig hengzhi, and add an appropriate amount of starch. Rub repeatedly and rinse repeatedly.

2. Cut the pig ribs into pieces of suitable size, add a small amount of salt and water, and soak in the bleeding water. After draining the blood water, continue to add clean water and soak until there is no blood water at all.

3. Take a clean pot, heat it up, add an appropriate amount of cooking oil, heat it up, add ginger and green onions to bring out the aroma, then add pork chops and stir-fry until both sides are brown, pour in rice wine, and continue stir fry.

4. Add a large bowl of boiling water, bring to a boil over high heat, and skim off the foam on the surface until the soup becomes clear.

5. Pour the pork belly and soup into the soup pot, add orange peel, and cook over medium heat for 1 hour.

6. Add the yam cubes and red dates, continue to cook for 1 hour, add an appropriate amount of salt and rock sugar to taste before serving, and drink.

Tips: The pig tongue is not a pig's tongue, but something that grows in the abdomen and is connected to the intestines horizontally. Because it looks like a horizontal tongue, it is called " The pig is staggering." Pig ribs are one of the organs, so they must be handled carefully, cleaned thoroughly, and the blood, water and other dirt inside must be pickled out before consumption.