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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 15g small dried scallops in a bowl, add 100ml warm water, soak for about 30 minutes until softened, and reserve the soaking water for cooking.
Watch out
The scallop soaking water contains rich umami flavors
do not discard it, add it to the soup pot later
Wash hands thoroughly with soap after handling raw pork bones to prevent cross-contamination.
Rinse 600g pork spine bones, place in a small pot with 400ml cold water, heat over medium until boiling and grey scum floats to the top, then remove from heat and rinse the bones thoroughly under tap water.
local_fire_departmentmedium heat, about 8 minutesWatch out
Pork bones must start in cold water
boiling water will sear the surface protein, locking in blood and impurities that create fishy odors
Place 75g hyacinth beans, 75g raw pearl barley, and 75g cooked pearl barley into a colander, rinse clean with water, then soak in water for 1 to 2 hours until slightly expanded, and drain before cooking.
Watch out
Soaking beans and barley softens them, releasing nutrients into the soup more easily while reducing bloating during digestion.
Place the winter melon flat on a stable cutting board before cutting; do not cut it while holding it in mid-air to prevent injuries.
Keep the skin on 600g winter melon, carve out the center seed pulp with a knife, cut into large thick chunks, rinse thoroughly under running water, and drain well.
Watch out
Winter melon skin helps relieve heat and water retention, so do not peel it
exercise care as the tough skin makes cutting slippery
Pour boiling water slowly close to the rim of the pot to prevent splashing and scalding.
Layer winter melon chunks at the bottom of a soup pot, add blanched pork spine bones, drained barley and hyacinth beans, 4 dates, 2 ginger slices with skin, and the soaked small dried scallops with their liquid. Pour in about 2500ml boiling water to cover all ingredients.
Watch out
Placing winter melon at the bottom prevents beans from settling and sticking to the pot
adding boiling water speeds up cooking time
Cover with the lid, bring to a boil over high heat, then turn to medium-low heat to simmer for about 2 hours until the winter melon becomes translucent and tender and the flavors are fully infused.
local_fire_departmenthigh heat to boil then medium-low heat, 2 hoursWatch out
Avoid opening the lid frequently during simmering to prevent excessive evaporation of water and steam.
Tilt the lid away from you when opening to avoid hot steam and dripping condensed water.
Open the lid, add about 5g coarse salt (adjust to taste), stir well with a spoon until the salt dissolves completely, then ladle the winter melon, pork bones, barley, and broth into bowls and serve.
Watch out
Add salt only at the end of cooking
adding it too early toughens the meat and reduces the natural sweetness of the broth
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