Zhaoshi dangshen walnut pig tendon soup

Zhaoshi dangshen walnut pig tendon soup

Introduction:

"Dangshen has the functions of Tonifying the middle and Qi, strengthening the spleen and lung. For spleen and lung weakness, shortness of breath, palpitations, less food, loose stools, cough, internal heat and thirst. Walnut is used for kidney deficiency, low back pain, flaccid feet, frequent urination, spermatorrhea and impotence; weak Lung Qi or deficiency of lung and kidney, shortness of breath; intestinal dryness and constipation, dry stool; stone drenching, adverse urination, etc. Zhaoshi has the effect of astringency, nourishment, strengthening spleen and stomach

Production steps:

Step 1: wash all the ingredients, soak them in water for 10 minutes, and drain them.

Step 2: wash the pork tendon and blanch it in hot water.

Step 3: put all the ingredients into the soup pot, add 2500 ml of water, cover, cook for 2 hours over medium heat, add salt and drink.

Materials required:

Pork tendon: 400g

Zhaoshi: 30g

Dangshen: 50g

Huaishan: 30g

Chinese wolfberry: 10g

Walnut: 30g

Jujube: 1

Salt: right amount

Note: pork tendon mainly lean meat, but also with a little fat, compared with the lean meat to soup, will slightly oil, make soup better.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: light