Stewed Pork Backbone Soup

Overview

I bought a new purple clay stew pot and have been trying to make soup for the past two days. Because I live alone, the ingredients used to make chestnut and chicken foot soup for the first time were relatively small and not tasty. This time I put enough ingredients into the pork spine soup and it was much better than last time. This is my first time posting a picture, but I forgot to take a photo of the finished product. I don’t know if there is any other name for the pink kudzu. I asked a lot of people but they didn’t know what the pink kudzu I was talking about was called. Can anyone tell me its scientific name or common name?

Tags

• soups
• lily
• meidou
• peanuts
• pink kudzu
• pork spine
• red dates
• wolfberry
• ginger
• lotus seeds
• salt

Ingredients

Steps

1. 1 Wash the pork backbone with clean water, about 3 times. Then boil water, pour the boiling water on the cleaned bones and meat, and repeat 3 times. Turn the backbone meat in the boiling water every time so that all sides of the meat can be soaked with water. Finally rinse with clean water. (The number of washes depends on personal preference. Some people just put the bones in a pot of boiling water to boil them, but I prefer hot water for convenience. After washing many times, the dirt is very clean.)

   

2. 2 Peel, wash and slice the kudzu. Peel and cut the ginger into two pieces and pat flat.

   

3. 3 Wash the beans and peanuts and set aside.

   

4. 4 Rinse all other ingredients thoroughly.

   

5. 5 Put the main ingredients on the bottom, ingredients on top, and put them all into the pot. Stew for 2.5 hours on high heat. For weak fire, 3-4 hours. Just add an appropriate amount of salt when the soup is ready.