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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Dried conch slices need to be soaked in water in advance overnight (about 8 hours) until softened. Do not discard the soaking water; reserve it for cooking.
Watch out
If dried conch slices are not soaked thoroughly in advance, they will remain very tough and hard to release flavor, otherwise the soup base will lack umami.
Place raw Job's tears, Poria, and lotus seeds into a bowl, rinse thoroughly with fresh water, drain, and re-soak in clean water for 15 minutes.
Watch out
Dried herbs and ingredients may carry surface dust and impurities
they must be rinsed thoroughly before soaking, otherwise off-flavors will be transferred into the soup
Scrub the mini winter melon skin with diluted cleanser to remove impurities and white bloom, slice off the top stem, cut into large chunks keeping skin and seeds intact; peel the carrot and chop into large chunks.
Watch out
Do not cut the winter melon into pieces that are too small, otherwise they will break down completely during pressure cooking and make the soup cloudy.
Slice the softened conch into smaller pieces to extract flavor easily, saving the soaking liquid; cut the pork shank into smaller cubes and soak in cold water to draw out blood, then drain; soak dried tangerine peel in water until soft.
Watch out
The conch soaking liquid contains rich savory flavor and should not be discarded, otherwise the soup will lose its rich taste.
Boiling water may splash when blanching pork; use tongs or strainer and wash hands thoroughly after handling raw meat.
Place the pork shank in a saucepan filled with cold water, bring to a boil over high heat and blanch for 10 minutes until heavy scum rises to the surface; remove the pork shank and rinse thoroughly under running water.
local_fire_departmentHigh heat, about 10 minutesWatch out
Pork shank must start in cold water when blanching
putting it into hot water will shrink muscle fibers instantly and trap blood inside, otherwise the soup will taste gamey
Place winter melon (500g), carrot (1 piece), drained Job's tears (30g), Poria (15g), lotus seeds (30g), sliced conch (2 pieces) with its soaking water, blanched pork shank (500g), and softened tangerine peel (1 piece) into the pressure cooker inner pot, then pour in about 1500ml water until all ingredients are just covered.
Watch out
Add just enough water to submerge the ingredients
do not overfill with water, otherwise the moisture released by winter melon will dilute the soup sweetness
Steam released from the pressure cooker is scalding hot; keep hands and face clear of the steam valve when opening.
Lock the pressure cooker lid, select 'Soup Mode', set cooking time for 40 minutes, and press 'Start'; after cooking finishes, allow pressure to release naturally completely, open lid to see a clear soup with translucent winter melon.
local_fire_departmentSoup Mode pressure cook for 40 minutesWatch out
Do not attempt to force open the lid while the pressure cooker is pressurized, otherwise escaping steam will cause burns.
Select 'Auxiliary Cooking Mode' on the pressure cooker, set for 15 minutes, cover with a standard glass lid (do not lock pressure lid), and boil rapidly for 15 minutes to evaporate excess liquid until soup flavor becomes rich.
local_fire_departmentAuxiliary Cooking mode boil for 15 minutesWatch out
Sealed pressure cooking prevents water evaporation making the soup taste mild
boiling with glass lid for 15 minutes is essential to evaporate moisture, otherwise the soup flavor remains diluted
Optionally add a pinch of salt to taste (or enjoy its natural sweet flavor), ladle winter melon, carrot, pork shank, Job's tears, and soup into a serving bowl, and serve hot.
Watch out
The fresh cooked soup is very hot
take care when ladling to avoid burns
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