Dishes and: Pregnant womenRecipe bookBeauty dishesSpectrum povertyBloodMenu

Flavor: Original taste  Cooking method: Slow stewed

Mussel beansStewPig shankIngredients for the soup:

Main ingredient: 50 grams of mussel beans,Pork legmeat, 400 grams

Auxiliary ingredients:Silver ear(Dried) 15 grams,Apricotkernels20 grams, 3 grams of dried tangerine peel

Seasonings:Ginger5 grams, 3 grams of green onion, 3 grams of salt

1. Soak and wash the mussel beans with clear water.

2. Clean the onion and ginger, cut the onion into pieces, and slice the ginger.

3. Put water in the pot and bring it to a boil, then add the mussel beans, ginger, and onions, cover and cook for half an hour to remove the fishy smell. Remove the ginger and onions.

4. Soak the silver ear in clear water until it swells, wash it.

5. Place the silver ear in boiling water in a pot and boil for 5 minutes, then ，

6. Boil the pork leg meat in hot water for 5 minutes, then remove and clean it.

7. Soak the tangerine peel, scrape off the pith, and wash it.

8. Cook the apricot kernels in boiling water for 5 minutes, remove the shell, and wash them.

9. Put an appropriate amount of water in a pot, bring to a boil, then add the mussel beans, pork leg meat, apricot kernels, tangerine peel, and silver ear, and quickly bring it back to a boil.

10. Slowly simmer the soup for 3 hours after bringing it to a boil, then season with salt.

Health tips:

This soup has nourishing, beautifying, moisturizing, and blood-nourishing effects.

Food interaction notes:

Mussel beans: Mussel beans should not be eaten with sugar.

Apricot kernels: Apricot kernels should not be consumed withchestnuts,orpork,orrice.Tangerine peel: Tangerine peel should not be used with pinellia or aconite;

should not be combined with warm and dry aromatic herbs.Do not use with warm and spicy herbs together.