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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 1 piece of dried tangerine peel in water until soft, then carefully scrape off the white inner pith using a spoon or knife. Pour about 2000ml of cold water into a large soup pot, add the scraped tangerine peel, and turn on medium heat to start heating.
local_fire_departmentMedium heatWatch out
The white inner pith of the tangerine peel must be scraped clean, otherwise the soup base will taste bitter.
Rinse 600g of watercress in a wash basin with water, then fill with water and add 1 tsp of coarse salt. Mix well and let it soak for about 30 minutes to clean out dirt and impurities.
Watch out
Soak in salt water long enough to ensure dirt and tiny insects hidden between leaves float out.
Place 6 dried figs, 35 sweet almonds, 10 bitter almonds, and 2 candied dates into a colander, rinse with water and soak in clean water for about 15 minutes. 12 dried scallops should be soaked in advance with water (about 1 hour), keeping the soaking water for later use.
Watch out
The water used to soak dried scallops is full of umami flavour, do not discard it and save it for the soup.
Wash hands thoroughly after handling raw meat to prevent cross-contamination.
Pour cold water into a small pot, add 600g rinsed pork spine bones and 6 dried duck gizzards without covering. Turn on medium-high heat to blanch until the water boils and a large amount of grey scum floats up, and the meat surface changes colour.
local_fire_departmentMedium-high heatWatch out
Must start with cold water and keep uncovered during blanching so blood and purines can be properly released.
Use chopsticks to lift out the blanched pork spine bones and duck gizzards onto a plate, then rinse thoroughly under running tap water to remove stuck scum. Rinse the soaked figs, almonds, and candied dates as well, then drain.
Watch out
Scum stuck to the bones must be thoroughly washed off, otherwise it will affect the clarity and taste of the soup.
Be careful when adding ingredients and hot water to boiling soup to avoid splashes and burns.
When the tangerine peel water in the large soup pot reaches a rolling boil, add 2 cut carrots, washed dried figs, sweet and bitter almonds, and candied dates into the pot. Then add the rinsed 600g pork spine bones, 6 dried duck gizzards, and 12 dried scallops along with their soaking water. If water is insufficient, add hot water up to about 2000ml, and bring to a boil over high heat.
local_fire_departmentHigh heatWatch out
Always add hot boiling water when topping up, as cold water will cause the meat to contract and lose sweetness.
Lift the soaked watercress out of the salt water and rinse thoroughly under running water 2 to 3 times to remove all salt and residual sand, then drain.
Watch out
Watercress must be thoroughly rinsed free of salt water, otherwise salty residue will ruin the soup balance.
Open the soup pot lid and ensure the soup is at a rolling boil. Add 600g rinsed watercress in batches and quickly press it down into the boiling soup with chopsticks until submerged. Cover with lid, turn to low heat, and simmer gently for 3 hours until the soup becomes dark and rich.
local_fire_departmentLow heat (gentle simmer)Watch out
Watercress must be added while the soup is at a rolling boil
adding it to cold or warm water will cause bitterness
After 3 hours, open the soup pot lid and stir gently with a ladle. Add about 1 tsp of coarse salt to taste, stir well, taste the soup, and turn off the heat once satisfied.
Watch out
Dried duck gizzard is salty naturally, so taste the soup before adding salt to avoid over-salting.
Ladle hot soup, tender watercress, carrot chunks, and dried duck gizzards into a soup bowl, serve hot with a spoon.
Watch out
Freshly cooked soup and ingredients are extremely hot, be careful to avoid scalding when serving and drinking.
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