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CHINESE SOUP FOR BACK PAIN RECIPE 社仲巴戟豬尾骨燉湯

CHINESE SOUP FOR BACK PAIN RECIPE 社仲巴戟豬尾骨燉湯
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5 from 4 reviews

This CHINESE SOUP FOR BACK PAIN RECIPE 社仲巴戟豬尾骨燉湯 is perfect for those suffering with nagging chronic back pains. Ideal for Postpartum and those with coccyx pain, weak knees and tender tendons.

Ingredients

Scale
  • 1 lbs 豬尾骨 Pork tail
  • 50 g 社仲 Eucommia ulmoides
  • 25g 巴戟 Morinda officinalis / Indian Mulberry
  • 100g 黑豆 Black beans
  • 25g 党参 Codonopsis pilosula
  • 10g 杞子 Goji berries
  • 10g 玄肉/ 龍眼肉 Dried Longan meat
  • 25g 淮山 / 山藥 Dioscorea polystachya Chinese Yam
  • 1L water

Instructions

  1. Wash all dry ingredients.
  2. In a medium pot, boil water and blanch pork tail for 30 seconds to 1 minute. Run it in cold water to rinse of impurities.
  3. Fill stewing clay pot with water to 80% water level.
  4. Add all ingredients in and bring to boil on high heat for 2 hours
  5. After 3 hours, reduce to medium heat for another 2 hours
  6. Add pinch of salt for taste.
  7. Serve and enjoy hot.

Equipment

Notes

  • It is best to stew Traditional Chinese Medicine Herbs in a clay pot rather than a stainless steel pot to maintain the integrity of the herbs.
  • I use this clay pot majority of the time.

Nutrition

Find it online: https://www.nomss.com/chinese-soup-for-back-pain-recipe/

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