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Watercress and Duck Gizzard Pork Bone Soup

Name: Watercress and Duck Gizzard Pork Bone Soup
Prep time: 30 min
Cook time: 3 h 10 min
Total time: 3 h 40 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: watercress; pork spine bones; dried scallop; small dried figs; dried duck gizzards; Carrot; sweet almond; bitter almonds; dried tangerine peel; candied dates; coarse salt; water

groups4 servingsspeedEasycountertopsPrep: 30 minsskilletCook: 190 minsscheduleTotal: 220 minsoutdoor_grillStewed

Allergens:warningMolluscs

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

10 Steps Total

schedulePrepare in advance

circleDried scallops need to be soaked in water for 1 hour in advance, reserving the soaking water.1h

Preparation

00:01:08

Soak 1 piece of dried tangerine peel in water until soft
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 heat

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Watch out

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

Ingredients:dried tangerine peelwater

Tools:spoonstock pot

Preparation

00:01:24

Rinse 600g of watercress in a wash basin with water
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

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Watch out

Soak in salt water long enough to ensure dirt and tiny insects hidden between leaves float out.

Ingredients:watercresscoarse salt (1 tsp)

Tools:mixing bowl

Preparation

00:03:52

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

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Watch out

The water used to soak dried scallops is full of umami flavour, do not discard it and save it for the soup.

Ingredients:small dried figssweet almondbitter almondscandied datesdried scallop

Tools:colander

Active Cooking

00:03:31

warningStay safe

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 heat

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Watch out

Must start with cold water and keep uncovered during blanching so blood and purines can be properly released.

Ingredients:pork spine bonesdried duck gizzards

Tools:saucepanchopsticks

Preparation

00:05:25

Use chopsticks to lift out the blanched pork spine bones and duck gizzards onto a plate
Rinse thoroughly under running tap water to remove stuck scum
Rinse the soaked figs, almonds, and candied dates as well, then drain

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Watch out

Scum stuck to the bones must be thoroughly washed off, otherwise it will affect the clarity and taste of the soup.

Ingredients:pork spine bonesdried duck gizzardssmall dried figssweet almondbitter almondscandied dates

Tools:Serving plate

Active Cooking

00:05:41

warningStay safe

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 heat

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Watch out

Always add hot boiling water when topping up, as cold water will cause the meat to contract and lose sweetness.

Ingredients:Carrot (2 piece)small dried figs (6 piece)sweet almond (35 piece)bitter almonds (10 piece)candied dates (2 piece)pork spine bones (600 g)dried duck gizzards (6 piece)dried scallop (12 piece)dried tangerine peel (1 piece)water (2000 ml)

Tools:kettle

Preparation

00:06:23

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

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Watch out

Watercress must be thoroughly rinsed free of salt water, otherwise salty residue will ruin the soup balance.

Ingredients:watercress

Tools:colander

Active Cooking

00:07:05

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)

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Watch out

Watercress must be added while the soup is at a rolling boil

Adding it to cold or warm water will cause bitterness

Ingredients:watercress (600 g)

Tools:chopsticks

Active Cooking

00:07:25

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

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Watch out

Dried duck gizzard is salty naturally, so taste the soup before adding salt to avoid over-salting.

Ingredients:coarse salt (1 tsp)

Tools:soup ladle

Active Cooking

00:07:53