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Raw rehmannia, black bean and corn soup with pork bones

Raw rehmannia, black bean and corn soup with pork bones

生地黑豆粟米豬骨湯
clears heatcools internal firenourishes yinSummerAutumn slow-boiled · 2 hours

“Heaty? Then this is the pot.”

Ingredientsone pot, serves 4

百子櫃Raw rehmannia root40 g (1 tael)
百子櫃Black soybean75 g (2 taels)
街市Corn / maize (with corn silk)· corn, and the silk can be left on2
百子櫃Red jujube date4
街市Pork bones (femur / blade)· pork tail bones600 g

Method

  1. Rinse the 生地 raw rehmannia. Wash the black beans and soak them for 1 hour.
  2. Cut the corn into lengths and blanch the pork tail bones (汆水, a quick boil to draw out blood and scum).
  3. Bring 2.5 litres of water to the boil and add everything, red dates included.
  4. Boil hard for 10 minutes, then turn down to low and simmer for 2 hours.
  5. Season with salt and it is ready.

Who it suits

  • acne and mouth sores from heat in the blood
  • feeling heaty

Who should take care

  • Not for people with a weak spleen and loose stools
  • Not for people with a cold stomach
  • Pregnant women should avoid 生地 raw rehmannia

From the same family

Winter melon, dried shrimp and glass noodle soupAngled loofah, cloud ear fungus and pork slice soupYellowcress (marsh cress) and snakehead fish soup

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.