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Green and Red Radish Dried Oyster Pork Bone Soup

Name: Green and Red Radish Dried Oyster Pork Bone Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: Green radish; Carrot; Pork bones; dried tangerine peel; Dried oysters; Honey dates; Sweet almonds; Bitter almonds; water; Salt

groups4 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 180 minsscheduleTotal: 195 minsoutdoor_grillBoiled

Allergens:warningMolluscswarningShellfish

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

8 Steps Total

schedulePrepare in advance

circleDried tangerine peel needs to be soaked in advance until soft (about 15 minutes)15min
circleDried oysters need to be soaked in advance until soft and rinsed free of sand (about 15 minutes)15min

Preparation

00:01:14

Soak the dried tangerine peel until soft
Use a metal spoon to gently scrape off the white inner pith until smooth and clean

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Watch out

The white pith of the tangerine peel must be scraped clean, otherwise the soup will have a bitter taste.

Ingredients:dried tangerine peel (1 piece)

Tools:spoon

Active Cooking

00:01:35

warningStay safe

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 heat

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Watch out

Tangerine peel must be added to cold water. Adding it to boiling water affects fragrance and benefit release.

Ingredients:water (4 l)dried tangerine peel

Tools:soup pot

Preparation

00:01:56

warningStay safe

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

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Watch out

Carrots should equal or exceed green radish in quantity, otherwise the soup may turn astringent or bitter.

Ingredients:Green radish (1 piece)Carrot (2 piece)

Tools:peelerchef knife

Preparation

00:02:28

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

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Watch out

Dried oysters easily trap sand in creases

wash thoroughly to avoid gritty soup

Ingredients:Dried oysters (12 piece)Sweet almonds (20 piece)Bitter almonds (5 piece)Honey dates (3 piece)

Tools:mixing bowl

Preparation

00:04:36

warningStay safe

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 heat

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Watch out

Pork bones must be blanched starting from cold water. Hot water locks in blood and causes fishy odors

cold blanching ensures tender meat

Ingredients:Pork bones (600 g)

Tools:colander

Active Cooking

00:05:35

warningStay safe

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 heat

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Watch out

Wait until the water is fully boiling before adding all ingredients to maintain boiling temperature.

Ingredients:Green radishCarrotPork bonesDried oystersSweet almondsBitter almondsHoney dates

Tools:soup pot

Active Cooking

00:05:45

Cover the pot and boil on high heat for 15 minutes
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 hours

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Watch out

Watch for boil-over during the high-heat boil. Avoid opening the lid frequently during simmering to preserve heat and flavor.

Tools:soup pot

Active Cooking

00:06:13

warningStay safe

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

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Watch out

Season with salt directly in individual serving bowls rather than the whole pot to make storing leftover soup easier.

Ingredients:Salt (1 tsp)

Tools:soup ladle