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Glehnia Root and Solomon's Seal Soup with Dried Lily Bulbs

Name: Glehnia Root and Solomon's Seal Soup with Dried Lily Bulbs
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: glehnia root; Solomon's seal; dried lily bulb; sweet apricot kernels; small dried figs; fresh pork shank; dried tangerine peel; dried honey date; water; Salt

groups3 servingsspeedEasycountertopsPrep: 30 minsskilletCook: 120 minsscheduleTotal: 150 minsoutdoor_grillBoiled

Allergens:warningTree nuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

schedulePrepare in advance

circleDried herbs need to be rinsed and soaked for 20 minutes in advance20min

Preparation

00:03:06

Place 30g glehnia root, 30g Solomon's seal, 30g dried lily bulbs, 20 sweet apricot kernels, 1 honey date, and 8 small dried figs into a colander. Snap long glehnia roots into shorter pieces. Rinse clean and soak in water for 20 minutes until slightly softened.

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Watch out

Snapping glehnia roots makes them easier to fit in the pot. Soaking herbs removes surface dust and improves flavor extraction.

Ingredients:glehnia root (30 g)Solomon's seal (30 g)dried lily bulb (30 g)sweet apricot kernels (20 piece)dried honey date (1 piece)small dried figs (8 piece)

Tools:slotted strainer

Preparation

00:03:37

warningStay safe

Wash hands thoroughly after handling raw pork to prevent cross-contamination.

Cut 300g fresh pork shank into large chunks. Blanch in boiling water to remove scum and impurities, then drain and set aside.

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Watch out

Blanching the pork shank is essential to keep the soup clear and free of gamey odors.

Ingredients:fresh pork shank (300 g)

Tools:knife

Preparation

00:04:06

Use kitchen scissors to snip small slits in the 8 softened dried figs. Rinse all soaked herbs once more and drain.

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Watch out

Only snip a small slit in each fig. Do not cut them into pieces, otherwise the seeds will scatter into the soup.

Ingredients:small dried figs

Tools:scissors

Active Cooking

00:04:24

warningStay safe

Pour hot boiling water slowly to prevent hot splashes and burns.

Place 1 piece of soaked dried tangerine peel at the bottom of the pot. Add drained glehnia root, Solomon's seal, lily bulbs, sweet apricot kernels, honey date, figs, and 300g blanched pork shank. Pour in 2250ml hot water (2000-2500ml). Cover with a lid, bring to a rolling boil over high heat, then reduce to low heat and simmer for 2 hours.

local_fire_departmentHigh heat to boil, then low heat for 2 hours

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Watch out

Reduce heat to low immediately once boiling to prevent the soup from boiling over or evaporating too quickly.

Ingredients:dried tangerine peel (1 piece)glehnia rootSolomon's sealdried lily bulbsweet apricot kernelsdried honey datesmall dried figsfresh pork shankwater (2250 ml)

Tools:pot

Active Cooking

00:05:07

warningStay safe

Be cautious of hot steam when opening the pot lid, and avoid scalding when ladling hot soup.

After 2 hours of simmering, turn off heat (optionally rest covered for 30 minutes for richer flavor). Uncover, place 0.5 tsp salt in a serving bowl, ladle in the hot soup along with pork shank and herbs, stir well, and serve hot.

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Watch out

It is recommended to add salt directly to individual serving bowls rather than the whole pot to keep leftover soup fresh.

Ingredients:Salt (0.5 tsp)

Tools:soup bowlladle