The year is divided into four seasons, spring is the beginning of the year, after the coldest winter, ushering in the new year, spring is the beginning of the year, winter goes to spring, everything shows a scene of recovery, and the outside begins to become green. Spring is the most comfortable day of the year, but due to the patronage of the spring rains, moisture will bother many southerners, the body is very bloated, the stomach is bulging ugly, and the whole day is listless. Cantonese people attach great importance to health preservation, and have developed many dietary remedies for health preservation, such as liver protection soup, blood tonic soup and dampness dispel soup. Today, I recommend a dampness soup to the big guy - chicken bone grass poria fig fan bone soup, several ingredients stewed in a pot, the soup is very delicious, the nutrition is excellent, the dampness effect is very good, let's learn how to make it. The "nemesis" of dampness has been found, and this soup should be drunk often in March to strengthen the spleen and dispel dampness, and the body will be more relaxed
The correct way to make chicken bone grass poria cocos fig fan bone soup].
Ingredient list: buy about 300 grams of pork fan bones (pork fan bones are one of the types of pork bones, pork bones have more meat and less meat, after blanching to remove the fishy, soup is very suitable), about 35 grams of chicken bone grass, a little cold water and warm water, about 15 grams of Poria cocos, a few dried figs, a large piece of ginger, a large piece of tangerine peel, about 15 grams of wheat winter, a number of cooking wine, 2 dates, a number of salt, a small spoon of pepper, half a green onion, and other condiments.
Correct order of making:
Step 1: Buy chicken bone grass, poria cocos, figs, tangerine peel and pork fan bones and other ingredients in advance, wash the chicken bone grass with water, tie it into a knot, and control the moisture for later use.
Step 2: Soak the tangerine peel in warm water in advance, scrape off the white pulp on the inner wall, cut it into long strips, peel the old ginger and cut it into slices, wash the poria cocos with water, and set aside.
Step 3: Chop the pork fan bones into blocks in advance, soak them in water and wash them, prepare the pot in addition, put the pork fan bones and ginger slices in the pot, throw in some green onions, don't forget to add cooking wine to remove the fishy, simmer for a few minutes on high heat, and rinse off the surface foam.
Step 4: Wash the wheat dong in advance, remove the pits and wash the dates, soak the figs in warm water, prepare several ingredients for the soup, and start making this chicken bone grass poria fig fan bone soup.
Step 5: Prepare a casserole for soup (the stewed soup is more delicious), put the pork bones processed in advance at the bottom of the pot, then put in dates, chicken bone grass, tangerine peel, ginger slices, Poria cocos, wheat dong and other ingredients, plus enough warm boiled water, put more at one time.
Step 6: Simmer on high heat first, then simmer over low heat for more than an hour, the soup slowly changes color, add pepper and salt before cooking, let the soup cook until it tastes, this chicken bone grass poria fig fan bone soup is cooked.
Chicken Bone Grass Poria Cocos Fig Fan Bone Soup is one of the favorite soups of many Cantonese people, it is the "nemesis" to drive away moisture, mainly stewed with chicken bone grass, Poria cocos and pork fan bones and other ingredients, the soup is very delicious and nourishing, dispels dampness and strengthens the spleen, warms the body and stomach, and has many benefits.
Netizens, do you have a grasp of the cooking order of this chicken bone grass poria fig fan bone soup?(The pictures in the article are all from the Internet).