Fig Soup

Fig Soup

　　Fig Soup

　　Ingredients: Dried loquat fruit

　　1/4 piece, Fresh figs

　　8 pieces, Lily bulbs

　　30g, Apricot kernels (south & north)

　　20g, Pork shin

　　400g

　　Method:

　　1

　　Wash the dried loquat fruit, fresh figs, and lily bulbs, then drain. Soak the apricot kernels in water for 1 hour.

　　2

　　Briefly blanch the pork shin in boiling water, then remove and rinse clean.

　　3

　　Boil an appropriate amount of water, add all the ingredients, bring to a boil over high heat, then simmer over low heat for 2 hours. Season with a little salt before serving.

　　Features: Benefits the lungs and relieves coughing, strengthens the stomach and moistens the intestines

　　Both dried loquat fruit and fresh figs are readily available year-round and easy to store, making them common soup ingredients that are beneficial to health. Dried loquat fruit contains a high amount of fructose and has a strong sweetness—usually, only a portion is needed for home soups, and it can be used over several times. It helps relieve stomach heat, coughing, and constipation. Figs nourish the throat and lungs, strengthen the stomach, cleanse the intestines, reduce swelling, and detoxify, providing therapeutic effects for sore throats, dry coughs, and constipation. Lily bulbs help calm the mind, relieve coughs, and moisten the lungs, and regular consumption helps clear heat from the liver and lungs.