Ingredients
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750g pork bones
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50g dried rehmannia root
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20g sophora flower
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20g honey dates
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salt
Directions
Tips
1. Blanching into boiling water can remove blood taste, and it can also make meat tight and tender after simmering.
2. Add a little vinegar into the soup. It makes soup taste stronger, but do not add too much vinegar or it will destroy the soup.
Steps
|
1
Done
10 minutes
|
Cut pork bone into pieces. Blanch into boiling water until cooked. |
|
2
Done
60 minutes
|
Soak Rehmannia and sophora flower into cold water for 1 hour, then wash and clean. Wash and core honey dates. |
|
3
Done
120 minutes
|
Add water to a skillet. Bring to a boil. Add all ingredients and boil cook until boiling. Simmer over low heat for 2-3 hours. Add salt for seasoning. Serve. |
