This soup is excellent for assisting in coughs and removing phelgm. It also aids in providing moisture (with the chestnuts) to the body and lungs for those dry autumn and winter months. It is considered a pretty sweet soup and ideal for all ages.
Pre-marinate the pork overnight with the salt (although this step is not necessary)
Boil your soup water
Blanch pork shank in a separate pot of boiling water for 7-10 minutes until you see some brown foam come to the top. This step will also rinse the salt from the pork bones.
In another separate pot, boil chestnuts for 2-3 minutes. Remove from water and peel while still hot (removing the outer and inner skin). You can also use prepackaged deshelled chestnuts, but I find they aren’t as sweet or tasty!
Start with a quarter of the dried luo han guo and rinse in warm water. I will smash the whole dried fruit with the flat side of a butcher’s knife and use only the outer shell and not the insides.
Wash and soak apricot kernals and tangerine peel in warm water
When the water boils, add all the ingredients together except the watercress (this should be added last because it will stay relatively crunchy before consumption)
Boil on high for thirty minutes and reduce to a simmer for another 1.5 hours (or use a thermal pot)
When almost ready to drink, re-boil and add in watercress. Boil on high for 10 minutes (or until desired softness of watercress)
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Traditional Chinese Name: 蓮藕栗子湯 (lián ou lì zi tāng)
Introduction:
This savory soup is sweet in taste and healthy to eat. It’s rich in vitamins and fiber and is neutral for your body. Caution may need to be taken with chestnuts as it can potentially be allergenic, although it is not very common.
Mix salt and pork bones together and let sit in a bag for at least an hour (best overnight)
Wash the pork bones thoroughly in cool running water
Start boiling your water soup and add the dried dates and conpoys
In a separate pot, blanch the pork bones and strain it to remove any dirt and debris from the blanching
Add the pork bones and chopped lotus root to the boiling water of your soup
In a separate pot, boil the chestnuts for 5 minutes
Strain and immediately peel the shell and outer skin
Put the peeled and boiled chestnuts into your boiling soup
Boil together for at least 60-90 minutes on high heat. The longer you boil it, the tastier the soup. It is best eaten when the pork is falling off the bones.
Any benefits?
This soup is high in fiber and is good for muscles, nerves and veinous system
Any precautions?
The longer you boil this soup, the tastier it gets, but that also means the chestnuts will begin to disintegrate. If boiled too long, the chestnuts will thicken the soup and its remnants will sink to the bottom.