Pork belly and bamboo fungus soup
Overview
As the saying goes, if you drink soup before a meal, you will be slim and healthy; if you drink soup after a meal, the more you drink, the fatter you will become. Soup has always played an important role in our daily lives. It is a delicacy that appeals to both health-conscious people and beauty-loving ladies. The scorching summer feels completely incompatible with the scalding hot soup. The scorching summer is the time when ice and cold drinks are popular. However, Chinese medicine doesn’t think so. The more summer it is, the less likely you are to indulge yourself with cold drinks. In addition to irritating the stomach, cold food can also damage Yang Qi, causing external heat and internal dampness to aggravate the body’s sub-health. The closer it gets to summer, the weaker the spleen and stomach will be, and the more attention should be paid to protecting it. Therefore, traditional Chinese medicine particularly advocates supplementing the body with the body, and treating winter diseases in the summer. Today, Cai Cai Wu recommends a stomach-nourishing soup, pork belly and bamboo fungus soup. Dictyophora is rich in nutrients, rich in fragrance, and delicious in taste. It has been listed as one of the eight delicacies of grass since ancient times. Pork belly can strengthen the spleen and stomach. Putting the two together to make a pot of soup is not only delicious but also more nutritious.
Tags
Ingredients
Steps
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Prepare the raw materials in advance, rub the pork belly with salt repeatedly to remove the mucus
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Cut the pork belly into strips and put it into boiling water, add cooking wine and blanch it to remove the fishy smell, take it out and drain it and set aside
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Put water in a casserole, add ginger slices, red dates, and pork belly and bring to a boil. Add bamboo fungus and simmer over low heat until cooked
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Before draining out of the pot, add wolfberry and season with salt
