- 1-1.5 lbs Pork Loin Back Bone (豬背骨) - $2.99/lb (This should automatically be "cut" by the butcher for you. Do not buy neck bones - they blacken soup.)
- 4 dried scallops, shredded roughly
- 4 dates (蜜棗), quartered with a knife
- 1.5 lbs green radish, large roll cuts (the greener and heavier, the better)
- 0.75 lb carrot, large roll cuts
DIRECTIONS
- Place scallops, dates, radish, and carrots in a pot halfway full of water (i.e., leave some space for the pork bones and the water used to boil the bones) and bring to a boil.
- In the meantime, wash the pork bones, poke out the fatty part of the marrow with a chopstick and discard, and bring a small pot of water to boil.
- Briefly blanch the bones to lock in the blood so it doesn't leak into the soup. If the water looks fairly clean, skim out the impurities and add the remaining water to the soup. If the bones don't look vibrant red and fresh, boil for ~1 minute to remove more impurities and don't keep the water.
- Simmer soup for at least 2 hours.
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