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Digestion, Recipes, Summer Recipes, Tonic Recipes

Qing Bu Liang Soup

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Summer Herb Recipe

Qing Bu Liang, a Clearing & Tonifying Soup

INGREDIENTS:

  • 1 oz. Sha Shen/Glehnia littoralis root
  • 1 oz. Yu Zhu/Polygonatum odoratum rhizome
  • 1 oz. Bai He/Lilium brownii bulb, white lily bulb
  • 1.5 oz. Shan Yao/Dioscorea opposita rhizome
  • 1.5 oz. Qian Shi/Euryale ferox seed
  • 1 oz. Yi Yi Ren/job's tears seed or pearl barley
  • 1.5 oz. Lian Zi (red)/red lotus seed
  • 1 oz. Long Yan Rou/longan fruit
  • 4-8 oz. Lean pork (or 8-16 oz. pork bones)

DIRECTIONS:

  1. Place meat or bones into large pot and cover with water.
  2. Bring to a boil, then discard the liquid.
  3. Wash, then soak herbs in separate container about 20 minutes to soften.
  4. Drain herbs then add to pot of pre-boiled meat/bones with 12- 15 cups of water.
  5. Bring to a boil and let simmer for 1-2 hours.
  6. Skim oil and discard.
  7. Salt or sweeten to taste.

Makes 4 servings

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