SARSAPARILLA AND KUDZU ROOTS PORK SOUP
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SARSAPARILLA AND KUDZU ROOTS PORK SOUP
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  • 3
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  • 5
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse dried rice beans under running water; Soak them in water for 3 hours; Remove and drain them.
  2. Rinse dried lablabs under running water; Soak them in water for 3 hours; Remove and drain them.
  3. Rinse dried tangerine peel; Soak it in water for 3 hours; Remove it; Gently scrape off any white pith.
  4. Rinse sarsaparilla roots; Soak them in water for 3 hours; Remove and drain them.
  5. Rinse and drain honey dates briefly.
  6. Rinse kudzu roots; Peel them with a Y-shaped peeler; Trim an inch off the top and the bottom; Cut them into chunks (recommend you to wear gloves while preparing them to avoid skin allergy)
  7. Rinse, drain and slice ginger.
  8. Rinse pork shank; Pat-dry them with kitchen paper; Cut them into chunks;
  9. Fill a deep pan with water; Add the ginger; Bring to the boil over a high heat; Scald the pork shank all over in a colander with the boiling ginger water for 3 minutes; Immediately remove them; Rinse them under running water till cool; Drain them; Turn off the heat.
  10. Fill a stockpot with 2.5L water; Add the rice beans and the lablab; Bring to the boil over a high heat; Add all the remaining ingredients and bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 2 hours; Scoop scum off with a perforated skimmer; Stir seasonings into the soup; Turn off the heat; Arrange the soup in a serving round terracotta pot; Ready to serve.
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