Jianhua Baimao root soup

Jianhua Baimao root soup

Introduction:

"Bawanghua, also known as Jianhua, is produced in Guangdong and Guangxi. It tastes sweet and cool. It enters the lung and has the functions of clearing away heat and phlegm, eliminating accumulated heat, stopping Qi and pain, and regulating phlegm and fire. Therefore, bawanghua decoction has the functions of clearing heart and moistening lung, clearing heat and relieving heat, eliminating phlegm and relieving cough. Cantonese like to use bawanghua to make soup. It tastes delicious and the soup is sweet and smooth. It's very delicious. "

Production steps:

Materials required:

Rhizoma Imperata: 30g

Pig bone: 250g

Jianhua: 50g

Oil: right amount

Salt: right amount

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh