Spring Cordyceps Flower, Walnut Pork Bone Soup

Spring Cordyceps Flower, Walnut Pork Bone Soup

Spring health care is gentle and nourishing. Cordyceps flowers have a gentle flavor and are not cold and dry. It has the effects of nourishing the lungs, kidneys and protecting the liver and nourishing the liver.

Please introduce this Cordyceps Flower Walnut Pork Bone Soup today.

  ● Gourmet Science School Pig Spine Pigs Cantonese are generally called keel or sand bone. The keel is easier to understand, but why it is called sand bone is unknown.

The pig’s spine is used to make soup at most. It can be used with almost all ingredients to enhance the sweetness of the soup, and has the effect of nourishing the kidney yin and wrapping the essence.

If it is made of salted pork bones, the effect of reducing fire is added, and the porridge is even more salty.

  The people of Northeast China are not good at making the old fire soup, but they have also made the pork spine into another delicious food-sauce skeleton.

The sauce is also loved by southerners. If you eat in a Northeast restaurant, you can see it at almost every table.

“Bone rotten meat, fresh and not greasy” is the reputation of the sauce skeleton, and holding the skeleton and tearing the meat with your mouth is more profound than the spirit of the Northeast.

If you want to taste this delicious dish at home, you may wish to take a look at the following practices: 1.

Wash the large pork spine slightly, and place it in a large pot filled with fresh water for about 6-12 hours. You can change the water several times in the middle. If the room is high, you can put the pot in the refrigerator to prevent pork deterioration.


Rinse the spine with soaked blood for several times, add pork to the back of the pot and add water without pork bones, add a few pieces of ginger (knocked), several knots of green onions, a few anise, a little pepper, a small cinnamon2 fragrant leaves, Shao wine, old soy sauce, soy sauce, fried sugar (fried white sugar with oil to deep red), white sugar, soy bean paste.


Bring to a high fire until the soup is opened, beat the net powder, add the appropriate amount of salt (the marinade needs to be salty to make the bones taste good, so use salt to penetrate), turn to medium and low heat and simmer for about 1 hour.


Add the right amount of chicken essence, and simmer over medium heat for 30 minutes (the purpose is to collect the soup slightly to increase the flavor of the meat and bones).

  3-4 servings: 1.

Rinse off Cordyceps flowers and walnut kernels; 2.

Wash the pig’s spine, chop it up, and pick it up with water; 3.

Boil the water in the clay pot, add all the ingredients, boil it with martial arts heat, turn to a medium and small heat pot for an hour and a half, season with salt and serve.

  Efficacy: help Yang Yiqi, Jianpi Gushen.