Summer Herb Recipe
Qing Bu Liang, a Clearing & Tonifying Soup
This is a delicious soup, which can be made in a savory or sweet fashion. Either way it has valuable medicinal properties. This combination soothes and moistens the Lungs, cools Stomach heat and tonifies the Kidneys. It also drains dampness, nourishes Yin, calms the spirit and benefits digestion. Not for use during a cold or flu.
- 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)
- Place meat or bones into large pot and cover with water.
- Bring to a boil, then discard the liquid.
- Wash, then soak herbs in separate container about 20 minutes to soften.
- Drain herbs then add to pot of pre-boiled meat/bones with 12- 15 cups of water.
- Bring to a boil and let simmer for 1-2 hours.
- Skim oil and discard.
- Salt or sweeten to taste.
Makes 4 servings