Steps to make monk fruit, dried cabbage and pig lung soup

Everyone knows that Luo Han Guo is a traditional Chinese medicine, but do you know that Luo Han Guo can be used as an ingredient to make delicious Luo Han Guo, Dried Cabbage and Pig Lung Soup ? Let me introduce it to you.

Monk fruit, dried cabbage and pig lung soup

Drinking old-style soup is a folk dietary custom in Guangdong. It is still popular among the people today. The reason is related to the humid and hot climate in Guangdong. As a kind of cuisine, old-style soup is very popular because of its delicious taste and also has the effect of diet therapy. With such functions, it is self-evident that it is popular among the people. Therefore, old-style soup is played on the dining table of Guangdong people in spring, summer, autumn and winter.

Efficacy of materials

Monk Fruit

Traditional Chinese medicine believes that it is sweet, sour, and cool in nature, and has the effects of clearing away heat and cooling blood, promoting fluid production and quenching thirst, lubricating the intestines and detoxifying, rejuvenating the skin and improving complexion, moistening the lungs and resolving phlegm.

Monk fruit, dried cabbage and pig lung soup

Dried Cabbage

Modern nutrition science believes that it contains crude fiber, soluble protein, fatty oil, and multiple vitamins, and can nourish the heart, regulate blood, eliminate restlessness and quench thirst.

Pig lung

Li Shizhen's Compendium of Materia Medica has already recorded the medicinal use of pig lungs. It tastes sweet, slightly cold, can nourish the lungs, treat lung deficiency cough, and treat lung deficiency hemoptysis.

Ingredients for monk fruit, dried cabbage and pig lung soup:

1 pig lung, 2 monk fruits, 100 grams of dried cabbage, 25 grams of ginger, 25 grams of Shaoxing wine, and about 3000 grams of water.

Method of Luo Han Guo, Dried Cabbage and Pig Lung Soup:

1. Wash the pig lungs, cut into small pieces, and blanch them for later use.

2. Soak the dried cabbage in cold water, wash and cut into sections, smash the monk fruit, put them in a casserole, add water and boil

3. Heat the pan, add oil, ginger, pork lungs and wine, stir-fry until fragrant, then put all into the casserole and cook together. The purpose of this step is to remove the fishy smell and drive away the cold.

4. After the water boils, reduce the heat and simmer for 90 minutes.