Stewed pork tendon with lily and fig-You Are Foodie

By Philipppa
5

Stewed pork tendon with lily and fig

It's autumn. You should boil some seasonable soup to moisten it. Hehe!Generally speaking, autumn is mainly about moistening the lungs. Then use the limited materials at home to cook. There are lilies, figs, etc. of course, tremella can also be added. It's more moist!

Main Ingredients

Carrot 1
Job's tears A moderate amount of
gorgon fruit A moderate amount of
Fig 7
Lily 30G
Pig tendon 450G

Auxiliary Ingredients

dried tangerine peel appropriate amount
ginger appropriate amount

In autumn, you can make more lung nourishing soup. Lilies, tremella, lotus seeds, figs and Sydney are all good ingredients. You can mix them freely. You can use whatever you have. Don't stick to them!

Step 1 . Cut pig tendon into large pieces for standby;

Step 2 . Hot water in the pot, put the ginger slices together with the tendons and meat into the pot to blanch the blood, then wash and drain for standby;

Step 3 . Wash lily, Gorgon, barley and tangerine peel with water. After washing figs, break them slightly to make them taste better;

Step 4 . Peel the carrots and cut the hob pieces for standby;

Step 5 . Boil about 3-4l of water in the pot. After the water boils, boil all the prepared materials for about 5 minutes

Step 6 . Turn to low heat for about 2 hours. Add a little salt to taste before eating! (I transfer to the electric rice cooker and cook it in the soup mode for two hours, so that I don't need to watch the fire or cook dry water.)

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