Damian is suffering from a dry cough, and I can feel that my throat is starting to itch too. It is time for me to do my traditional Chinese herbal cough soup which I have learnt from my ever so talented dad. I call this my hardcore Chinese herbal cough soup, as it contains Chinese herbals you would not use every day. Chinese herbal tea or soup have a very strong scent, some might like it and some don't. As for me, I don't mind it too much as it really works and after a while, you will get used to the taste and scent.
Chinese herbal cough soup (潤肺止咳湯) is a nourishing "Yin", clearing away heat, moisturizing the lungs, promoting the production of body fluid and alleviating dryness and bitter taste in the mouth due to lung dryness or cough which is caused to a sensitive trachea. It is a healthful soup for regular consumption at home.
Chinese Herbal Cough Soup (潤肺止咳湯)
1/2 tablespoon sichuan fritillary bulb (川貝)
3 - 4 pieces dried crocodile meat (鱷魚肉)
4-5 dried figs (無花果)
2 slices dried tangerine peel (陳皮)
1 tablespoon dried balloon flower (桔梗)
1 tablespoon adenophora root (北沙參)
1/4 cup auropus changiana (龍舌葉)
1 tablespoon tuckahoe poria (茯苓)
1/2 tablespoon apricot kernel (北杏)
1.5 tablespoon dried lilybulb (百合)
1/2 lbs lean pork
Step 1:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.
Step 2:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.
Step 3:
Add salt to taste. Serve hot.
Enjoy !
Chinese herbal cough soup (潤肺止咳湯) is a nourishing "Yin", clearing away heat, moisturizing the lungs, promoting the production of body fluid and alleviating dryness and bitter taste in the mouth due to lung dryness or cough which is caused to a sensitive trachea. It is a healthful soup for regular consumption at home.
Chinese Herbal Cough Soup (潤肺止咳湯)
1/2 tablespoon sichuan fritillary bulb (川貝)
3 - 4 pieces dried crocodile meat (鱷魚肉)
4-5 dried figs (無花果)
2 slices dried tangerine peel (陳皮)
1 tablespoon dried balloon flower (桔梗)
1 tablespoon adenophora root (北沙參)
1/4 cup auropus changiana (龍舌葉)
1 tablespoon tuckahoe poria (茯苓)
1/2 tablespoon apricot kernel (北杏)
1.5 tablespoon dried lilybulb (百合)
1/2 lbs lean pork
Step 1:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.
Step 2:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.
Step 3:
Add salt to taste. Serve hot.
Enjoy !
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