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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 28g of snow fungus into a large bowl, pour in enough water to soak until soft and expanded. After softening, use scissors to trim off the hard yellow stem at the base, then rinse clean with water and drain well.
Watch out
Keep your hand steady when trimming the hard base of the snow fungus to avoid cut injury from the scissors.
Prepare 0.5 cup of lotus seeds and 0.5 cup of almonds, check if there are bitter green cores inside the lotus seeds, and remove them if present.
Watch out
Check lotus seeds carefully, as unremoved green cores will make the soup taste bitter.
Boil water in a small pot, add 0.5 cup lotus seeds and 0.5 cup almonds, blanch on high heat for 2 minutes to remove impurities, then scoop out with a skimmer strainer and drain.
local_fire_departmentHigh heat, about 2 minsWatch out
Do not blanch for too long
2 minutes is sufficient, otherwise flavor will be lost
Wash 450g of apples clean, cut into quarters and remove cores, then slice into bite-sized pieces.
Watch out
Hold apple pieces firmly when removing cores to prevent the knife from slipping.
Rinse 225g of snow pear clean, cut into quarters, trim off the hard core, and leave in 4 large pieces.
Watch out
The skin of the snow pear can be kept, but the hard core must be completely removed.
Thoroughly wash hands, knife, and cutting board before and after handling raw pork to prevent cross-contamination. Raw meat carries bacteria; do not touch fresh fruit with hands that handled raw pork.
Place 225g of lean pork on the cutting board and slice into evenly thin pork slices.
Watch out
Curl your fingers inwards like a claw when cutting meat to prevent accidental cuts.
Take 1 section of pre-soaked tangerine peel, scrape off the inner white pith cleanly using a small knife or chopstick.
Watch out
The white inner pith of tangerine peel must be scraped clean, otherwise the soup will taste bitter after long boiling.
In a separate pot, bring 2000ml of water to a complete boil for later use.
local_fire_departmentHigh heat, bring to boilWatch out
Boiling water is extremely hot
use oven mitts when moving the hot water pot
Add 1 tbsp of cooking oil to the main soup pot, heat pot on high heat, sauté pork slices until the surface turns white and fragrant, then immediately pour in 2000ml of boiling hot water to cover the meat, and cook on high heat until the broth turns milky white.
local_fire_departmentHigh heat, about 2 minsWatch out
Pouring hot water into hot oil with seared meat will cause vigorous oil splashing and intense steam
step back slightly while pouring
Add tangerine peel, lotus seeds, almonds, soaked snow fungus, apple pieces, and snow pear chunks all into the soup pot at once, stirring gently with a spatula to immerse all ingredients in the soup.
local_fire_departmentHigh heatWatch out
Slide ingredients in gently along the inner edge of the pot to prevent hot soup from splashing.
Cover with the pot lid and keep on high heat until the whole pot of soup comes to a rolling boil again.
local_fire_departmentHigh heat, until boilingWatch out
Watch closely as high heat may cause the liquid to boil over.
Once boiling, immediately turn to medium-low heat, cover tightly, and simmer for 1 hour and 30 minutes. Do not open the lid during cooking until the soup turns rich, thick, and milky white.
local_fire_departmentMedium-low heat, cook 1 hr 30 minsWatch out
Do not open the lid during simmering as releasing heat and moisture will prevent the soup from becoming milky white.
When time is up, open the lid, spoon out a little soup to taste test, then add 1 tsp of salt to season. Stir well with a ladle, turn off heat, and serve hot in bowls.
Watch out
The freshly cooked soup is very hot
cool it slightly before tasting to avoid burning your tongue
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