How to Make Apple Braised Pig Tendons

　　Apples. Contain vitamins and pectin which are beneficial for skin care, and will give a feeling of fullness without causing weight gain after consumption. Therefore, this soup is particularly suitable for young women who are concerned about their appearance and those needing to lose weight.

MATERIALS:

(This amount serves 3-4 people),Figs 6 dried pieces,Peaches kernels 4 teaspoons (20g),Dioscorea opposita (Chinese yam) 10g, dried Longan meat 5g, Pork tendon

300g, salt

1 teaspoon (5g). First, soak the Dioscorea opposita in clear water for 30 minutes and then rinse thoroughly.

Then, cut into four pieces and remove the inner core.Blanch in boiling water to remove blood. Rinse with clean water and set aside.

Wash and clean the dried figs, peach kernels, and longan meat separately with clear water.

In a pot, add 3200ml of water and bring to a boil over high heat.After boiling, add all ingredients and let it come back to a boil again. Then, switch to low heat. Cook for about 2 hours. Season with salt before serving.TIP: The pork tendon is from the front shoulder of the pig, which contains appropriate connective tissue, making it suitable for cooking soups.

AVOIDANCE: This soup should not be consumed together with seafood ingredients.

Because the tannins in apples can reduce the nutritional value of proteins in seafood and may cause abdominal pain, nausea, and vomiting.Pork contains appropriate connective tissue, making it suitable for stewing soups. It is advisable to avoid consuming seafood with this soup.

Ingredients: apples should not be eaten with this soup.Because the tannins in apples can reduce the nutritional value of proteins in seafood. Furthermore, they may cause abdominal pain, nausea, and vomiting. Tannic acid in apples not only reduces the nutritional value of protein in seafood.It also tends to cause abdominal pain, nausea, and vomiting. It has low nutritional value and may cause symptoms such as abdominal pain, nausea, and vomiting.