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Watercress Pork Ribs Soup

Growing up, this soup is regularly served for dinner at home.

Watercress sold in the past came with long hairy stems, quite different from the clean little bundles that are sold at the market now. As a child, I was always tasked to remove the hairy roots. The top leafy part is tender while the lower part is more fibrous. Sometimes, we used the lower ends to brew a herbal tea with honey dates, 西洋菜蜜枣水. In that case, it’s not necessary to remove the hairy roots.

Ingredients

  • 1 bundle of watercress
  • 300g pork ribs
  • 2 tbsp Chinese almond kernels
  • 4 to 5 red dates
  • 1 to 2 honey dates
  • 6 dried figs (无花果)
  • 1 small piece Mandarin peel (陈皮)
  • 5 to 6 pieces dried Asian moon scallops (明目鱼)
  • 1 medium-sized carrot, cut into chunks

Method

  1. Blanch the pork ribs in boiling water to remove scum and impurities.
  2. Place all ingredients (except watercress) with 1.5 litre of water in a soup pot.
  3. Bring soup to rolling boil before adding in the watercress. Boil the soup over high heat for 15 mins, then lower to simmering heat and cook for an hour.

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