Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash and peel the aged ginger, then slice it thinly on a cutting board.
Watch out
Aged ginger is hard and irregularly shaped
hold it firmly while slicing to prevent the knife from slipping
Add 850ml water, sliced ginger, and 80g rock sugar into a saucepan. Cover with a lid, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes until the sugar melts and ginger flavor is extracted.
local_fire_departmentHigh heat to boil, then low heat for 20 minsWatch out
Add ginger and rock sugar while the water is still cold so the sugar dissolves evenly and the ginger flavor infuses thoroughly.
Peel the sweet potato and place it on a cutting board. Rotate the sweet potato continuously while cutting it into bite-sized roll-cut chunks.
Watch out
Ensure the chunks are cut evenly, otherwise smaller pieces will break down while larger ones remain uncooked.
Immediately submerge the cut sweet potato chunks into a bowl of clean water to prevent them from oxidizing and blackening.
Watch out
Sweet potatoes oxidize quickly after cutting
soak them in water immediately, otherwise the soup color will turn dull and dark
Be careful when adding ingredients to boiling water to avoid hot splashes that can cause burns.
Drain the sweet potato chunks and add them into the boiling ginger sugar water. Return to a boil over high heat, then cover with the lid and simmer over medium heat for about 10 minutes.
local_fire_departmentHigh heat to boil, then medium heat for 10 minsWatch out
Gently slide the sweet potato chunks into the pot along the side to prevent hot boiling water from splashing.
Open the lid and pierce a sweet potato chunk with a chopstick. If it passes through easily and the edges feel soft and starchy, it is cooked. Taste the soup; if it is not sweet enough, add a little more rock sugar and simmer for another minute until melted.
local_fire_departmentMedium heat for about 1 minWatch out
The soup is extremely hot when tasting, blow on it first. If extra rock sugar is added, make sure it is completely dissolved before turning off the heat.
Turn off the heat. Use a ladle to scoop the hot sweet potato chunks and ginger soup into porcelain bowls, then serve warm.
Watch out
The freshly cooked sweet potatoes and soup are extremely hot inside
eat carefully to avoid burning your mouth
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