Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 37.5g dried lily bulbs into a bowl, cover with sufficient tap water, and soak for over 1 hour until softened and expanded.
Watch out
Dried lily bulbs must be thoroughly soaked beforehand to remove processing impurities and sour notes.
Wash hands thoroughly with soap after handling raw pork to prevent cross-contamination.
Place 300g pork shank into a pot with cold water. Bring to a boil over high heat and blanch for about 2 minutes until the meat surface turns opaque white and scum rises to the top.
local_fire_departmenthigh heatWatch out
Add meat to cold water for blanching
otherwise, surface proteins will seal in blood impurities rapidly
Rinse 6 dried figs with clean water, place on a cutting board, and slice each fig in half to expose the inner flesh.
Watch out
Figs must be cut open
boiling them whole prevents sweetness and aroma from fully infusing into the soup
Rinse the blanched pork shank under cold running water to remove scum from the surface. Place on a cutting board and cut into 4 large chunks.
Watch out
Rinse off all residual scum completely
otherwise, the cooked broth will turn cloudy and acquire a gamey taste
Place the pork shank chunks and fig pieces into a glass soup pot. Rinse the soaked lily bulbs in a strainer with clean water, drain, and add to the pot. Pour in 1500ml water (about 6 bowls).
Watch out
Do not add cordyceps flowers at this stage
cooking them too long destroys delicate nutrients and aroma
Cover the soup pot with its lid, place on the stove over high heat, and bring to a rapid rolling boil with active bubbles.
local_fire_departmenthigh heat, about 8-10 minsWatch out
Watch closely during a rolling boil
crack the lid open slightly if soup threatens to boil over
Once boiling, turn heat down to medium-low, cover tightly with lid, and simmer for 30 minutes to draw out flavors from the pork, figs, and lily bulbs.
local_fire_departmentmedium-low heat, about 30 minsWatch out
Keep heat gentle
excessive boiling causes rapid liquid evaporation and reduces soup yield
Near the end of the initial simmering, quickly rinse 37.5g cordyceps flowers under tap water to remove surface dust, then gently squeeze and drain.
Watch out
Rinse cordyceps flowers quickly without long soaking, otherwise beneficial spores and nutrients will be lost in water.
Uncover the pot, add the washed 37.5g cordyceps flowers into the boiling soup, and stir with a ladle so they are submerged. Cover again and simmer over medium-low heat for 20 minutes until broth turns rich golden-amber.
local_fire_departmentmedium-low heat, about 20 minsWatch out
Do not boil cordyceps flowers for over 30 minutes
heat breaks down active medicinal compounds and aroma
Always use oven mitts when moving the hot glass soup pot; bare hands will suffer severe burns.
Turn off heat, use oven mitts to move the hot soup pot onto a trivet. Uncover and ladle pork shank, cordyceps flowers, lily bulbs, figs, and golden broth into soup bowls. Serve hot.
Watch out
Freshly cooked soup is piping hot
let it cool slightly before sipping to prevent burning your mouth
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