In autumn and winter, people often feel that the skin is easy to dry and the mouth, nose and tongue are dry. Traditional Chinese medicine believes that dryness is easy to hurt the lung and body fluid. Tonifying in autumn and winter is closely related to balancing yin and Yang, dredging meridians and collaterals, and harmonizing Qi and blood. Therefore, in autumn and winter, it is most suitable to cultivate one’s character and nourish one’s food to relieve dryness. When it comes to tonic food, Cantonese food culture has a long history. Since ancient times, soup has been an important feature of Cantonese food culture. There are more than ten kinds of soup ingredients in a pot of old fire soup in Guangdong. It can be said that “you’d rather eat without food than rice without soup”. For daily diet, you really pay attention to it. Many housewives in other regions are attracted to study and cook soup for their families. However, hot food, such as prickly ash, cinnamon, pepper, ginger and scallion, should be avoided when taking tonic, because it is easy to catch fire after eating, which aggravates the harm of autumn dryness to human body. American ginseng, the most common medicinal material in Guangdong style soup, is the most suitable for autumn and winter consumption. It has the effect of Tonifying Qi and nourishing Yin, clearing heat and promoting body fluid. It can also improve immunity and keep away from common diseases in autumn and winter.

Ingredients

5g American ginseng
30g Huaishan
10 g Cordyceps flower
20G Lily
15g Polygonatum odoratum
20 g Fig
20G lentils
500g spareribs
Moderate salt

Directions

Step 1
Soak the soup in clean water for 15-20 minutes (soaking American ginseng is not recommended), then filter the water and take it up for use

Step 2
Put the main ingredients into boiling water and cook for 8-10 minutes to remove the blood and odor, then remove and set aside

Step 3
Put the soup and main ingredients into the soup pot, add 2 liters of clean water, boil over high heat, then adjust to low heat and simmer slowly for 90-120 minutes; Please add salt 5 minutes before flameout.