Slow-boiled soup 老火湯
Shashen and yuzhu pork soup
沙參玉竹豬骨湯saa1 sam1 juk6 zuk1 zyu1 gwat1 tong1
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. Mildly cooling: shashen is slightly cold, yuzhu and lily bulb moisten.
Good for traditionally believed to moisten dry lungs and a dry, tickly throat.
- 15 minprep
- 2 h 30 mincook
- 6servings
- One potAutumn, Winter
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Ingredients
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- 3¼ quarts3 LWater
4 pantry items with a checked Amazon match. Buy the fresh pork bones locally or on Weee!.
Method
- Rinse the herbs and soak for 20 minutes.
- Put the meat in cold water, bring to a boil and let it bubble for 3 minutes. Drain and rinse off the scum.
- Bring the water to a rolling boil. Add everything, boil hard for 20 minutes, then cover and simmer on low for 2 hours.
- Skim off any fat and season with salt just before serving.
Who should go easy
Not ideal when you have a cold with lots of phlegm.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Watch someone make it
Home cooks on YouTube. Opens right here.
