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.
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Pork shank must be washed clean and blood removed, otherwise the soup will have an unpleasant smell.
Hold the meat steady when cutting tough pork shank with a cleaver and curl your fingers inward to avoid cuts.
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Keep the knife steady when cutting meat, as pork shank is tough with tendons, watch hand placement to avoid slipping.
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Must start with cold water when blanching, otherwise hot water will instantly seal the meat and trap blood inside, making the soup cloudy and gamey.
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Cut lotus root and carrots into uniform thick chunks, otherwise thin slices will disintegrate into the soup during long boiling.
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Add enough water all at once, adding cold water midway will dilute the soup flavor and ruin its freshness.
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Dry the octopus completely with paper towels after washing, otherwise wet octopus will cause severe oil splattering and fail to release aroma when roasted.
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Use low heat and flip constantly with tongs throughout roasting, otherwise high heat will instantly burn the octopus and make it bitter.
Be careful of boiling water splashing when putting meat and hot octopus into the boiling pot, slide them along the rim to avoid burns.
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Soup is boiling when adding meat and octopus, slide them gently along the pot edge to prevent boiling water from splashing and causing burns.
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Stir slightly after adding mung beans, otherwise they will sink and stick to the bottom of the pot, causing scorching.
Wear heat-resistant gloves when moving the hot soup pot or opening the lid after 2 hours, and watch out for scalding steam.
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Do not open the lid frequently while simmering, otherwise heat loss will prevent the soup from becoming rich and prolong cooking time.
