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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak black-eyed peas for 10 minutes and lotus seeds for 20 minutes, then rinse and drain.
Watch out
Soak black-eyed peas and lotus seeds for different durations, otherwise nutrients may be lost.
Wash dried scallop bits and soak for 30 minutes or more, remembering to keep the soaking water for the soup.
Watch out
Do not discard the scallop soaking water as it contains rich umami flavor, otherwise the soup will lack sweetness.
Wash hands and utensils thoroughly after handling raw pork to prevent cross-contamination.
Rinse salted pork ribs that were marinated overnight with room temperature water, drain, then blanch in boiling water until boiled and drain.
local_fire_departmenthigh heatWatch out
Salted pork ribs must be thoroughly blanched to remove excess salt, otherwise the soup will be too salty to consume.
Rinse the soaked lotus seeds and black-eyed peas once more and set aside.
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Drain thoroughly after rinsing to avoid bringing in impurities that affect the clarity of the soup.
Soften the dried mandarin peel, scrape off the inner white pith with a knife, and wash and smash the ginger.
Watch out
The white pith of the mandarin peel must be completely scraped off, otherwise the soup will taste bitter.
Scrape off the skin of the hairy gourd with a knife, cut off the ends, and cut into large chunks.
Watch out
The skin of the hairy gourd must be thoroughly scraped off, otherwise the texture will be rough and bitter.
Place the chopped hairy gourd, smashed ginger, rinsed black-eyed peas, lotus seeds, and mandarin peel into the soup pot.
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Distribute all ingredients evenly in the pot to ensure water can cover them.
Be careful of burns when moving heavy pots filled with hot water, use oven mitts if necessary.
Add 2 liters of room temperature water, bring to a boil on high heat, then add salted pork ribs, dried scallops, and scallop water, and continue boiling on high for 10 minutes.
local_fire_departmenthigh heat, about 10 minutesWatch out
The water must be brought to a rolling boil before adding meat and scallops, otherwise gamey flavors cannot escape.
Do not open the lid casually during simmering to avoid steam burns; open it away from your face.
Cover the pot, turn to low heat and simmer for 45 minutes until the soup turns milky and ingredients are tender and flavorful.
local_fire_departmentlow heat, about 45 minutesWatch out
Must turn to low heat after 10 minutes of high heat, otherwise water evaporates too quickly and flavors won't fully release.
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