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Green Radish Carrot Pork Bone Soup Recipe 青紅蘿蔔豬骨湯

Green Radish and Carrots with Pork Bone Soup Chinese Recipe

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5 from 25 reviews

Green Radish and Carrot with Pork Bone Soup Recipe 青紅蘿蔔豬骨湯 is super easy to make. It is good for a cold and nourishes internal organs, de-stress and detoxes the body. Carrots are high in beta carotene and Vitamin A. As the weather gets colder in Autumn, it is necessary to nourish the lungs. This simple Hong Kong homecooked pork bone radish soup moisturizes the lungs, reliefs cough and phlegm, and reduces inflammation.

Ingredients

Scale
  • 1 lb Pork bones or Pork Tenderloin 豬骨 1
  • 3 Chicken drum sticks (skin removed) 雞腿去皮, 3隻
  • 1 large green radishes, cut into chunks 青蘿蔔 1條, 切塊
  • 2 large carrots, cut into chunks 胡蘿蔔 2條, 切塊
  • 4 ginger slices 薑 4片
  • 2 dried figs, cut in half 無花果 2粒
  • 100 g Chinese apricot kernels 南北杏 南北杏 適量
  • 5 L water 水 適量
  • A pinch of salt to taste 鹽少許
  • 1 sweet corn, optional 玉米 1條

Instructions

  1. Wash and rinse Chinese herbs like Chinese almonds, raw coix seeds, and dried figs.
  2. Soak Chinese almonds and raw coix seeds for 20 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside.
  3. Wash and peel carrots skin for both red carrots and green radishes. Rough chop the root veggies into large chunks. Do not cut the carrots into thin slices if you prefer enjoying them after as a side dish.
  4. If you prefer, you can also add the sweet corn. Cut into large pieces or small pieces to fit the ceramic pot.
  5. Parboil the pork bones, pork ribs, and chicken drumsticks in a medium pot of water. Once you see white foam on the boiling water surface of the soup, drain and rinse the meat with cold water.
  6. Add all ingredients into a separate large soup pot filled with enough water to cover.
  7. Bring water to a boil at high heat.
  8. After the green radish carrot pork soup comes to a rolling boil, reduce heat to low-medium heat and boil for 30 minutes.
  9. After 30 minutes, reduce heat to low, cover the pot with a lid, and continue to a gentle simmer for 2 to 3 hours.
  10. Checking occasionally to ensure the soup water boils without drying out!
  11. Season with salt to taste.
  12. Serve and enjoy hot.

青紅蘿蔔豬骨湯煮法

  1. 清洗藥材。加水浸泡20分鐘。
  2. 青蘿蔔和胡蘿蔔削皮,切塊。
  3. 瘦肉,豬骨,雞腿去皮汆燙。撿起漂浮的油脂和污垢後,後備用。
  4. 一起置於鍋中,加入清水,先用大火煮沸,再用小火煮30分鐘。 加入鹽少許調味。
  5. 上蓋細火煲2-3個鐘。
  6. 或放在電鍋內,燜煮1小時。
  7. 放入鹽少許調味。

Equipment

Notes

  1. The same results can be achieved in an Instant pot. Set to manual high pressure mode for 1 hour.
  2. You can add both pork bones and pork tenderloin or pork shanks together. It will make the soup richer and tastier.
  3. Adding chicken drumsticks will lift the soup's flavour and add an excellent depth to the chicken broth.
  4. 青紅蘿蔔豬骨湯 (不連渣) 222kcal

Nutrition

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