Dried Vegetable and Chinese Yam Pork Bone Soup
A soothing Cantonese soup of dried napa greens, Chinese yam and pork bones pressure-cooked with apricot kernels, believed to moisten the lungs and ease dryness.
Instructions
- 1
Soak the dried vegetables in water and bring to a boil, then drain the water. (These are dried napa cabbage leaves sun-dried by my relatives.)
- 2
Wash thoroughly and cut into small pieces.
- 3
Peel the yam and cut it into pieces.
- 4
Blanch the large pork bones and wash off the floating scum.
- 5
Clean the northern and southern apricot kernels.
- 6
Put all the ingredients into the electric pressure cooker and press the soup button to start cooking.
- 7
After cooking, skim off the excess fat, season with salt, and it's ready to serve.
- 8
Clears and moistens phlegm, suitable for the dry weather of autumn and winter.
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Ingredients
Main Ingredients
- dried vegetables1 small handful
- Chinese yam1/2 piece
- Pork bone500g
- candied jujube3 grain
- Southern apricot5g
- Northern apricot5g
Seasonings
- Saltto taste