Pork Bone in Pork Casserole with Momordica grosvenorii

Published Jul 1, 2021 at 22:07pm ET


Pork Bone in Pork Casserole with Momordica grosvenorii

Western cuisine, which is originally from Europe, is said to have been introduced into South China through Macau and is one of the vegetables commonly used in soup by Guangdong people in autumn and winter. Its nature is flat, taste sweet and astringent, Chinese medicine believes that it has the effect of clearing heat and water, moistening lung and thirst, clearing lung, stomach and blood heat. Momordica grosvenori is a famous specialty in Guangxi, and it is also a popular soup cooked by Guangdong people in autumn and winter to clear the lung and moisten the intestines. Its nature is cool and sweet, enters the lungs and spleen meridians, contains abundant glucose, has the effect of clearing the lung and moistening the intestines, expelling phlegm and promoting fluid, and is often used for pertussis, phlegm-fire cough, blood dryness and constipation.

Food Material List

  • 1 Sai Yeung Choi 400g
  • 2 Momordica grosvenori 14
  • 3 Pig bone 400-500g
  • 4 ginger 3 tablets

Operational steps

  • 1 Wash the vegetables in the salt water for half an hour, wash and pick them up; wash the fruits of the fruit; wash the pork bones and cut the large pieces; drain the boiling water and drain the foam.
  • 2 In a casserole, put some fresh water and ginger to boil together. Momordica grosvenorii and pork bones should be boiled for half an hour before cooking with Western vegetables for one hour. Drinking can be seasoned with salt.

Tips

Effectiveness: Clearing dry pathogen, moistening lung qi, eliminating phlegm and fire, nourishing stomach and nourishing body fluid

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Healthcare food category

Sauce, Kidney-tonifying and Yang-strengthening, Dietary recuperation


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