When it comes to soup, non Cantonese people are most familiar with it. As a typical Cantonese, I also like to cook a pot of good soup according to the season. Nanxing bawanghua pig bone soup, moistening lung, relieving cough, thirst and nourishing Yin, simple old fire soup.


A little Southern apricot
300g pig bone
1 carrot
20g bawanghua
2 sea coconut
candied jujube


Step 1
The sea coconut is frozen, thawing in advance, and the dried overlord flower also needs to be softened in advance.

Step 2
Appropriate amount of pig bone, blanch it in a cold water pot, remove the blood and set aside.

Step 3
Carrot cutter hob, soak good overlord cut section.

Step 4
Add all the ingredients to the soup pot with a single jujube.

Step 5
Bring to a boil for 10 minutes.

Step 6
After boiling, skim the foam with a spoon, turn to low heat and cook for 40 minutes until the soup turns slightly white. Add some salt to taste before leaving the pot.