Ginkgo Bean Curd and Pork Belly Soup

Overview

Ginkgo, Beancurd and Pork Belly Soup is a common soup in Guangdong. It strengthens the spleen and appetite, nourishes yin and kidneys, removes dampness and swelling, and nourishes but does not dry out. The combination of this soup may seem ordinary, but it is actually very mysterious. Ginkgo astringes dehumidification, eliminates phlegm and relieves asthma; Beancurd is made from soybeans, which has good brain-building effects and prevents the occurrence of Alzheimer's disease; Pork tripe has a sweet smell, can replenish deficiency and damage, and strengthen the spleen and stomach; other yam, lotus seeds, citrus aurantium, barley, figs, lilies, and carrots are all good soup ingredients. As we enter the autumn and winter seasons, this soup is really nutritious and refreshing... It is suitable for a family of all ages to drink all year round! Remove the pork belly and cut it into pieces, then stir-fry it with ginger, green onions, chili peppers and seasonings for a while, and it becomes another dish on the table.

Tags

• soups
• home cooking
• common dishes
• soup
• maternity
• banquet dishes
• lunch
• barley
• bean curd
• citrus aurantium
• fig water
• ginkgo
• lily
• pork belly
• yam
• lotus seeds
• red radish
• salt
• water

Ingredients

Steps

1. 1 Prepare the ingredients, clean the pork belly and blanch it

   

2. 2 Put all the ingredients into the soup pot and add appropriate amount of water

   

3. 3 Cover and simmer for more than 2 hours

   

4. 4 Season with salt

   

5. 5 Simmer for another 5 minutes, turn off the heat and serve in a bowl