Watercress and Pork Bone Porridge

I don’t know if you have ever tasted watercress and pork bone porridge. Those who have tasted it know how delicious it tastes. Let me give you a detailed introduction to this porridge.

Watercress and Pork Bone Porridge

My star soup clears away heat and moistens the lungs, so people with cold stomachs should not drink too much!

Ingredients for Watercress and Pork Bone Porridge

Watercress, pork bones (spine), southern apricots, northern apricots, candied dates, carrots, corn segments

How to make watercress and pork bone porridge

1. Remove the old leaves of watercress and soak them in cold water. Soak candied dates and apricots in warm water. Blanch the pork bones in boiling water to remove the blood foam for about 6-7 minutes. Remove them and rinse them in cold water. Peel off the mucous part of the bone marrow and set aside. Cut the carrots into pieces.

2. Bring water to a boil, add pork bones, southern apricots: northern apricots = 4:1, candied dates, carrot cubes, corn segments,

3. Bring to a boil over high heat. After 1-2 minutes, add watercress and simmer over low heat for 4 hours. Add salt and chicken broth (optional) to the soup bowl before serving.

Tips

It takes 6-7 minutes to blanch the pork bones, and the soup will not be greasy. The long cylindrical bones used for bone soup are difficult to cut. You can use a hacksaw (or a broken saw blade) to saw a notch of about 1 mm deep and 5 mm long in the middle of the bone, and then chop it with the back of the knife. Due to the effect of stress concentration, the bone will be broken quickly, which is both labor-saving and safe.