Sydney South Apricot Tenderloin Soup
Today's health soup is one of the classic Guangzhou-style soups-Sydney South Apricot Tenderloin Soup. I have seen this soup from many Guangdong-born bloggers. The combination of Sydney and South Apricot is very suitable for autumn and winter. The ingredients used are clear and dry, relieve cough and phlegm. It is suitable for all families, big and small in dry autumn and winter.
Recipe Recommendations
Steps for Sydney South Apricot Tenderloin Soup
1
500 grams of tenderloin meat, cut into square pieces.
2
Peel and wash the pear, dig off the core, and cut into large pieces.
3
Wash sliced ginger, lily, wolfberry, and almond for later use.
4
Blanch the fillet in boiling water until done, remove and drain the blood, set aside.
5
Pour boiling water into the electric purple sand pot.
6
Pour ginger, almond, lily, and wolfberry into the pan.
7
Add the tenderloin that has been short-boiled.
8
Add a spoonful of lard.
9
Add two teaspoons of salt, stir well, cover and simmer.
10
After simmer for about 2 hours, open the lid and add the pear, cover the lid, and continue to simmer for another 2 hours.