Many people dislike its spiciness and strange odor, but it is a valuable lung-nourishing and fever-reducing product, considered a treasure by people in the Two Guang provinces.
Chinese Purslane, also known as broadleaf mustard, was introduced from Europe, hence its common name 'Chinese Purslane'. Many northern friends are not familiar with it, and some even don't recognize it. Some people also find its smell pungent and strange, so they don't like to eat it. However, in the Two Guang provinces, people consider it a treasure because it is a natural moistening lung, clearing lungs, stopping coughs, and reducing fever ingredient, with high health benefits.
People in the Two Guang provinces love to drink soup. The most common cooking method for Chinese Purslane is to make soup. In winter and spring, when the climate is dry, and it is also the season when Chinese Purslane grows, people cook Chinese Purslane with lean pork, duck gizzards, pig lungs, beef bones, tofu, etc., to make various clear, moistening, and lung-nourishing soups that are the main dishes on the Two Guang people's table and are widely popular. Today, let's make Chinese Purslane and Bone Soup with you, spring is here, let's drink more nourishing soups to keep our bodies healthy, because health is the most important thing.
Chinese Purslane 400g, Pork Bones 500g, Tofu 300g, Dates 2, Ginger slices as needed, White wine as needed, Lard 30g as needed, Salt as needed
1. Cut Chinese Purslane into small segments and rinse them clean, then drain the water.
2. Put pork bones in a cold pot, add a little white wine, bring to a boil, then turn off the heat and wash them clean.
3. Pour a little water into a pot, put in the already blanched pork bones and ginger slices, bring to a boil over high heat and simmer for 10 minutes.
4. Add Chinese Purslane, tofu, and dates, cover the pot, and simmer over medium heat for 10 minutes.
5. When the Chinese Purslane is cooked soft and rotten and turns yellow, add a little lard and salt, stir well, and it's done.
Clearing heat and reducing fever, moistening lung and relieving dryness Chinese Purslane and Bone Soup is ready. It is soft, rotten, and sweet in taste, really delicious. Spring is still dry, and the human immune system is relatively low, so it's better to cook more nourishing and health-preserving soups. Because 'health is the most important thing'.
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