Pig Intestine Soup
[Ingredients] 250 grams pork large intestine, 15 grams black fungus, 120 grams rehydrated sea cucumber.
[Preparation] Soak black fungus until soft, then wash clean. Clean rehydrated sea cucumber, cut into strips. Wash pork large intestine thoroughly using one tablespoon of coarse salt, briefly blanch in boiling water, then rinse with cold water, and cut into sections. Place all ingredients together in a pot, add sufficient water, bring to a boil over high heat, then simmer over low heat for 1–2 hours. Season to taste. Consume the soup and eat the meat as desired.
[Efficacy] Nourishes yin and blood, cools blood, stops dysentery.
[Indications] Colorectal cancer due to yin-blood deficiency and heat injuring intestinal network, presenting symptoms such as bloody pus in stool, dull abdominal pain, dry mouth with desire to drink.
[Commentary] This soup originates from the Sea Cucumber Black Fungus Porridge in Yaoxing Kao. Black fungus has a mild sweet and neutral nature, functioning to nourish yin, moisten dryness, cool blood, and stop dysentery. Sea cucumber has a sweet and salty warm nature, functioning to moisten intestines, nourish kidneys, enrich essence, and nourish blood. Pork large intestine has a sweet and neutral nature, functioning to moisturize and nourish the intestines. Combined into a soup, they jointly achieve the effect of nourishing the intestines, replenishing blood, cooling blood, and stopping dysentery.