Stewed pork bone soup with watercress
Watercress has the effects of clearing dryness and moistening lungs, resolving phlegm and relieving cough, and diuretic. Cantonese people like to use it to cook Laohuo soup. Watercress is now on the market in large quantities, and this season's watercress is just right to eat. Moreover, we are relatively dry here in autumn, so it is very suitable to use watercress to cook old fire soup. It is moisturized and moisturized. Add water to the pork tube bone, carrot, and corn candied dates to clear the lungs and moisten the dryness and strengthen the spleen.
Recipe Recommendations
- femur bone 600 grams
- sai Yeung Choi 500 grams
- carrots 300 grams
- sweet corn 150 grams
- candied dates of 4
- salt appropriate amount
- salty and sweet
- cook
- several hours
- ordinary
Steps for Stewed pork bone soup with watercress
1
Wash watercress and carrots, and cut the carrots and sweet corn into large pieces.
2
When buying the pork bones, ask the owner to cut them into large pieces and wash them when they come back.
3
Add water to the pan, add pork bones to boil, and skim off the foam.
4
Put all the ingredients into the pan to bring to a boil and simmer for 2 hours.
5
After stewing, just add some salt to taste.
6
It's a very sweet soup.