Papaya and Pig Stomach Soup Exclusive

Name: Papaya and Pig Stomach Soup Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1/2 piece pork tripe; 400 g Pork rib fan; 2 small pieces Papaya; 2 piece Carrot; 50 g Lotus seed; 30 g Lily; 2 piece candied jujube; 3 strip Glehnia root

A Cantonese tonic in which blanched pig stomach and green papaya simmer for hours with lotus seeds, lily bulbs and sha shen, yielding a milky, mildly sweet, gut-soothing broth.

1 hrNewMedium Soups Pot-cook Sweet

Instructions

1
Wash all the meat clean.
2
The ingredients are also prepared.
3
Soak lotus seeds, lily bulbs, and adenophora root in clean water for a while.
4
Put the meat into cold water in the pot and bring it to a boil to blanch.
5
While blanching the meat, use the spare time to peel the papaya and carrot.
6
Cut into pieces and set aside.
7
Blanch the meat in the pot and take it out.
8
Rinse thoroughly with clean water and cut the pig stomach into strips.
9
Put it into the clay pot.
10
Add the other ingredients together as well.
11
Add an appropriate amount of water.
12
Cover with the lid and bring to a boil over high heat.
13
After the soup boils vigorously, scoop out the floating impurities, continue to boil on high heat for about 20 minutes, then simmer on medium heat for about 30 minutes. (Soup boiled on high heat becomes especially white)
14
After simmering for a little over an hour, the soup will be ready, then just add an appropriate amount of salt to season.
15
The finished product, a pot of milky white soup, doesn't it make you want to drink it?
16
A nourishing and moisturizing delicious soup.