How to Make a Delicious Pig Tail Stew with Morinda and Eucommia?

Q: Can I replace the pig tail with another part of the pig?
A: Yes, you can use other parts like pork ribs, though the texture and flavor will differ.

Q: Is it necessary to use an electric pressure cooker?
A: No, a regular pot can be used, but cooking time will be longer.

Q: Can I find these Chinese herbs easily?
A: These herbs are usually available at Chinese herbal shops or online stores.

Pig Tail Stew with Morinda and Eucommia


  • Pig tail - 1
  • Pig kidney - 1
  • Morinda (Ba Ji) - 10g
  • Eucommia (Du Zhong) - 10g
  • Codonopsis (Dang Shen) - 10g
  • Astragalus (Huang Qi) - 10g
  • Prepared Rehmannia (Shu Di) - 10g
  • Longan - 10g
  • Red dates - 2
  • Fresh ginger - as needed
  • Cooking wine - 1 tablespoon
  • Boiling water - as needed
  1. Chop the pig tail into small pieces.
  2. Clean the pig kidney with salt (if already processed).
  3. Prepare the soup ingredients: Morinda, Eucommia, Codonopsis, Astragalus, Prepared Rehmannia, Longan, and Red dates.
  4. Place the pig tail and kidney in cold water, add ginger slices and cooking wine, and blanch.
  5. After blanching, rinse with warm water.
  6. Transfer to a stewing pot.
  7. Add all soup ingredients and two slices of ginger.
  8. Add boiling water into the stewing pot and place it in an electric pressure cooker.
  9. Cover and cook using the soup setting until done.
  10. Serve the stew, which should be sweet and aromatic.
  • Rich in collagen and protein from the pig tail.
  • Chinese herbs provide various health benefits, such as improving vitality and strengthening the immune system.
  • Low in carbohydrates, suitable for a low-carb diet.
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