In the winter when watercress is in season, drinking a hot bowl of watercress soup is truly a first-class enjoyment. When making watercress soup, the watercress must be immersed in boiling water, otherwise the soup will become bitter. If there are too many vegetables, add them in batches to avoid a sudden drop in water temperature. Watercress is grown in paddy fields, so salt should be added when washing the vegetables. Efficacy of ingredients: Watercress: Sweet and slightly bitter, cold in nature, nourishes yin and moisturizes dryness, clears heat and detoxifies, is a diuretic, relieves coughs, tracheal discomfort and resolves phlegm caused by dryness and heat. Chen Shen: warm in nature, sweet in taste, can nourish the stomach, promote body fluids and digestion. Strengthen the spleen, moisten the lungs and remove dryness. Pork spine: nourishes the kidneys and strengthens the bones, which is beneficial to bone growth, joint health and muscle development.
Production time: more than 1 hour
Serving size: 5-6 people
Ingredients
Watercress : 600g
Chen Shen : 3
Pork backbone : 450g
Northern and southern apricots : About 40 grams
water 3 liters
1: Soak watercress with 1 tablespoon salt for 1 hour
2: Soak the Chen Shen for half an hour until soft, then use a knife to chop it a few times to remove the flavor
3: Pork backbone boiled in water
4: Soak the northern and southern apricots in water for 15 minutes
5: Put all the ingredients into the pressure cooker and simmer for about 35 minutes
6: Add salt to taste as appropriate
