Jellyfish and Pork Bone Soup
Functions: This soup is good for people who have high blood pressure, high blood fat level, high cholesterol, arteriosclerosis and constipation caused by Wind accumulated in the liver. Cooking Tips - Medical reports indicate that jellyfish lowers blood pressure and dilate blood vessels.
- People who have Spleen-asthenia, Stomach-asthenia and Coldness should not drink this soup too often.
- Mint contains much Vitamin C, thus preventing influenza.
Ingredients | 113g | jellyfish 海蛰头 | | 300g | pork shoulder bone 猪骨(西施骨) | | 1 sprig | spring onion 青葱 | | 38g | glutinous rice wine 黄酒(糯米酒) | | 38g | mint 香花菜 | | salt | | caltrop starch 生粉 |
Method - Soak jellyfish until it is soft. Rinse well. Tear it into small pieces. Marinate with wine, salt and caltrop starch.
- Boil the pork shoulder bone in approximately 8 bowls of water. Add in jellyfish and boil for 50 minutes. Add spring onion and mint and boil 10 minutes more. Add caltrop starch solution. Ready for serving.
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