Backbone Carrot Soup

Overview

This is a simple but nutritious soup. 1. The spine contains a lot of bone marrow, and the soft and fatty bone marrow will be released when cooked. The backbone is sweet in taste and slightly warm in nature, and enters the kidney meridian; it nourishes kidney yin and replenishes the essence; it is used for tinnitus due to kidney deficiency, soreness of waist and knees, impotence, spermatorrhea, dysphoria, anemia, etc. 2. Carrots are sweet in taste and neutral in nature; enter the lung and spleen meridians. It has the effects of strengthening the spleen, digesting food, moistening the intestines and laxative, killing insects, promoting qi and resolving stagnation, and improving eyesight. It mainly treats loss of appetite, abdominal distension, diarrhea, cough, wheezing and phlegm, and blurred vision. 3. Black fungus has the effects of replenishing qi, moisturizing the lungs, nourishing the brain, lightening the body, cooling blood, stopping bleeding, astringent intestines, activating blood circulation, and nourishing the skin. Moreover, fungus contains anti-tumor active substances, which can enhance the body's immunity. Regular consumption can prevent and fight cancer.

Tags

• soups
• black fungus
• coriander
• carrot
• green onions
• salt
• spine

Ingredients

Steps

1. 1 The pork spine is about 1 kilogram, and the vendor chops it into 4 pieces. Rinse clean and set aside.

   

2. 2 A small carrot, washed and cut into hob pieces.

   

3. 3 Wash the black fungus that has been soaked in advance.

   

4. 4 Put the spine into a pot of boiling water and boil the blood and impurities before taking it out.

   

5. 5 Put the backbone into the electric stew pot, then add the carrots and black fungus, add an appropriate amount of boiling water, and simmer on high for about three hours.

   

6. 6 After boiling, add an appropriate amount of salt before serving. After serving, add a small amount of chopped green onion and coriander.