Chicken Bone, Grass Poria, Pig Hengli Nourishing Liver and Qudampness Decoction

Overview

The recent weather in Guangdong has been ticking day by day. Every day, I feel like moisture is slowly soaking in, from the surface of the skin, slowly seeping into the skin and bones. A certain Xiaohang who is not happy with soup has been struggling recently. The moisture is too heavy and he feels wilted all day long. He feels so full even if he doesn't eat anything. Eat a little, and he will feel full all of a sudden. His body is heavy and he can't lift it up. It's so annoying... I don't want to make any soup, but I can't live without soup! Suddenly I remembered this soup, this simple and classic dehumidification soup, which is slightly bitter and sweet at the end. It can clear away heat, detoxify and remove dampness, and reduce liver fire. Why have I always forgotten it? Is it because it is too simple, so simple that it can be seen in every steamed rice and soup restaurant, so simple that every Cantonese must drink a bowl of soup every time the liver fire is strong, the heat is strong, and the moisture rises, so it is ignored by Xiaohang? People, it’s not that you can’t remember it’s important at that moment. Chicken bone grass combined with mung bean barley and cloud ling can clear liver fire, remove dampness and heat, ventilate and disperse blood stasis, and combine with candied dates to neutralize the slight bitterness of chicken bone grass, adding to the clearing and moistening effect.

Tags

• soups
• home cooking
• soup
• barley
• candied dates
• chicken bone grass
• lean meat
• mung beans
• white poria
• zhuhengli
• salt

Ingredients

Steps

1. 1 Cut the chicken bone grass into small pieces, wash away the sediment with clean water and set aside;

   

2. 2 Wash the mung beans, cocos, coix, candied dates and put them into the soup pot together with the chicken bone grass;

   

3. 3 Slice the pork ribs and lean meat and remove the blood foam (blanch them in boiling water), put them into a soup pot, add 2L of water and bring to a boil over high heat, then simmer over low heat for 2 hours;

   

4. 4 Slice the pork ribs and lean meat and remove the blood foam (blanch them in boiling water), put them into a soup pot, add 2L of water and bring to a boil over high heat, then simmer over low heat for 2 hours;