Stewed pork bone soup with kapok-You Are Foodie

By Ruth
63

Stewed pork bone soup with kapok

It is rainy and humid in spring and summer, and the diet mainly focuses on removing dampness and invigorating the spleen. Cantonese like to use kapok to cook pig bones or chicken soup, together with job's tears, lentils, jujubes, tangerine peel, and a bowl of soup made of kapok in spring and summer, which helps to strengthen the spleen, remove dampness and clear away heat.Kapok pot pork bone soup is delicious and delicious

Main Ingredients

Pig bone 400g
Kapok 5

Auxiliary Ingredients

Step 1 . Fresh kapok

Step 2 . Materials: 4-6 pieces of kapok, 25g of job's tears, 25g of lentils, 400g of pig bones, 2 pieces of dates, 3 pieces of ginger, and a small piece of tangerine peel

Step 3 . Soak the fresh kapok in light salt water for 20 or 30 minutes, and wash the tangerine peel and jujube.

Step 4 . The lentils are fried in a dry pot, which is more beneficial to dispel dampness.

Step 5 . Soak the fried lentils and Job's tears and wash them.

Step 6 . Put the soup ingredients into the soup pot and add enough water, about 2000ml.

Step 7 . Open the high heat pot to low heat pot for 1 or 5 hours, and add salt for seasoning.

Step 8 . Invigorating Spleen and Removing Dampness Kapok Soup with Coix Rice, Lentil and Pig Bone

Step 9 . Seasonal soup

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Cooking Steps