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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak the dried tangerine peel until soft. Use a metal spoon to gently scrape off the white inner pith until smooth and clean.
Watch out
The white pith of the tangerine peel must be scraped clean, otherwise the soup will have a bitter taste.
Do not lean too close to the pot while boiling water on high heat to avoid steam burns.
Add 4 liters of water into the soup pot, place the scraped tangerine peel into the cold water, and bring to a boil over high heat.
local_fire_departmentHigh heatWatch out
Tangerine peel must be added to cold water. Adding it to boiling water affects fragrance and benefit release.
Keep the cutting board stable when cutting radishes to prevent slipping and injury.
Peel 1 green radish and 2 carrots with a peeler. Trim off the ends and cut them into large chunk sizes.
Watch out
Carrots should equal or exceed green radish in quantity, otherwise the soup may turn astringent or bitter.
Soak 12 dried oysters in a bowl of water for 15 minutes until softened, then gently rub off any residual sand. Rinse 20 sweet almonds, 5 bitter almonds, and 3 honey dates clean.
Watch out
Dried oysters easily trap sand in creases
wash thoroughly to avoid gritty soup
Wash hands thoroughly after handling raw pork bones to prevent cross-contamination.
Place 600g pork bones into a pot of cold water, bring to a boil to release blood scum, then drain and rinse the bones clean with cold water.
local_fire_departmentHigh heatWatch out
Pork bones must be blanched starting from cold water. Hot water locks in blood and causes fishy odors
cold blanching ensures tender meat
Add ingredients gently along the side of the pot to prevent hot water splashing.
When the water reaches a rolling boil, add all prepared green radish, carrots, blanched pork bones, dried oysters, almonds, and honey dates into the pot.
local_fire_departmentHigh heatWatch out
Wait until the water is fully boiling before adding all ingredients to maintain boiling temperature.
Cover the pot and boil on high heat for 15 minutes. Then turn down to low heat and simmer for 3 hours until the soup turns golden and ingredients are tender.
local_fire_departmentHigh heat for 15 mins, then low heat for 3 hoursWatch out
Watch for boil-over during the high-heat boil. Avoid opening the lid frequently during simmering to preserve heat and flavor.
Be careful of hot steam when opening the pot lid to prevent facial or hand burns.
Turn off the heat after 3 hours. Add 1 tsp of coarse salt to the serving bowl (or adjust to taste), ladle out the hot soup, radishes, and pork bones, and serve hot.
Watch out
Season with salt directly in individual serving bowls rather than the whole pot to make storing leftover soup easier.
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