A good prescription handed down by our ancestors for sore throat and dry cough -- green olive pig bone soup

A good prescription handed down by our ancestors for sore throat and dry cough -- green olive pig bone soup

Introduction:

"Today, we cooked them green olive and pig bone soup, which is a good prescription handed down by our ancestors for sore throat and dry cough. Autumn and winter in the South always feel very dry, especially sooner or later, the bandits at home always cough a little. After seeing the doctor many times, the doctor told them to pay attention to diet, because the weather was too dry..... It is said that in the era of lack of medicine, green olive was the "gatekeeper" of many families. It coughed for influenza, sore throat and the early stage of cold in autumn and winter Asthma will have a significant alleviation effect. Green olive is rich in nutrition. The pulp contains protein, carbohydrate, fat, vitamin C, calcium, phosphorus, iron and other minerals. The content of vitamin C is 10 times that of apple, and 5 times that of pear and peach. Its calcium content is also very high, and easy to be absorbed by the human body. According to traditional Chinese medicine, olives are sweet, sour and smooth in nature. They enter the spleen, stomach and lung channels. They can clear away heat and toxin. They are good for the throat. They have the function of resolving phlegm, generating fluid and relieving thirst. They can cure throat problems and throat discomfort. They have no natural side effects. They can prevent upper respiratory tract infection by chewing 2-3 fresh olives a day in winter and spring. It's good for children's bone development to eat it regularly

Production steps:

Step 1: get all the materials ready.

Step 2: wash the pig's spine and put it into a pot of boiling water to blanch.

Step 3: take it out and rinse it with clean water.

Step 4: peel the ginger and cut it into large pieces. Soak green olives in salt water for 10 minutes, take them out, rinse them with clean water, and pat them on the back of the knife to crack them.

Step 5: pour proper amount of water into the pot and add all the materials.

Step 6: cover and cook for 2.5-3 hours.

Step 7: when drinking, add some salt according to your taste.

Step 8: in the era of lack of medicine, green olive was the "gatekeeper" of many families

Materials required:

Green olive: 150g (20 pieces)

Pig spine: 500g

Ginger: 1 small piece

Jujube: 2

Note: 1, cold water under the raw materials, because this can put the raw materials in the protein, fat, fresh flavor and other substances, after heating, fully leaching, dissolved in the soup, make the soup taste fresh and mellow. 2. When cooking soup, you must add enough water at one time. Never add water in the process of boiling. 3. Pat the green olive with the back of the knife, and the effect will be better. 4. The weight of green olives should not be too much. On average, about 4-5 olives per person will do.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: light