Five fingers peach pork bone soup

Five-fingered peach is a unique ingredient of Guangdong Hakka people and is called "Guangdong Ginseng". It is named because its leaves grow like five fingers, and the leaves have fine hair, and the fruit looks like a peach when ripe.
Five fingers peach pork bone soup is a famous Hakka soup. Since ancient times, Hakka people have had the habit of digging the roots of five-fingered peaches and making soup as a health soup. Making soup with five-finger peach is delicious, fragrant, clear and delicious, and rich in nutrients. It has the health effects of calming the liver and improving eyesight, nourishing yin and lowering fire, invigorating the spleen and replenishing the lungs, dispelling dampness and stagnation, relaxing the muscles and activating the circulation. Especially, it has a certain effect on bronchitis, qi deficiency, loss of appetite, anemia, stomach pain, chronic gastritis and postpartum hypogalactia. It also has antibacterial, antiviral, anticoagulant, tumor suppression, immune regulation and other effects.
The most attractive thing about using five-fingered peaches to make soup is that the soup made with it has a faint coconut aroma and a very unique taste.
Using five-fingered peach to make soup is much simpler than other laohuo soups. Five-fingered peach is a medicinal material with warming and tonic. There is no need to add other ingredients. Add ginger to remove the fishy smell of pig bones, and add candied dates (red dates) to enhance sweetness. To make five-fingered peach pork bone soup, you only need to put five-fingered peach, candied dates, ginger and pork bones in it and cook it together. Only add salt to season the soup.
There are two key points to pay attention to when cooking five-finger peach soup: the five-finger peach must be washed and soaked in cold water for 10-15 minutes; and the amount of five-finger peach should not be too large, otherwise the soup will have a bitter taste.