Recipe details are AI-generated from the video and may contain errors — for reference only.
Soak 100g dried Hylocereus undatus flower in cold water for 5 minutes until soft.
Watch out
Ensure the flower is thoroughly soaked soft
otherwise fine sand trapped inside cannot be easily removed
Spread open each soaked flower petal under water and rinse thoroughly to remove all dirt and impurities.
Watch out
You must spread open the petals while rinsing, otherwise trapped sand will make the soup cloudy.
Squeeze out excess water from the Hylocereus undatus with your hands. Place on a cutting board and cut into 3 equal sections.
Watch out
Squeeze out excess water thoroughly before cutting, otherwise excess raw water will dilute the soup.
Rinse 600g pork shoulder, 20g apricot kernels, 3 dried figs, and 2 dates under water. Drain and set aside.
Watch out
Rinse dried figs and dates quickly
do not soak them or their natural sweetness will leach out into the rinsing water
Be careful when handling raw pork and boiling water to prevent hot water splashes and burns.
Bring a pot of water to boil, place 600g pork shoulder inside to blanch. Once boiling again, cook for 1 more minute. Remove pork and rinse clean under cold running water to wash away scum.
local_fire_departmentHigh heat to boil, cook for 1 min after boilingWatch out
Rinse all scum thoroughly off the pork after blanching, otherwise the soup broth will turn cloudy and smell gamey.
The pot contains a large amount of boiling water; avoid touching the hot pot exterior directly.
In a large soup pot, boil 5 litres of water. Add prepared Hylocereus undatus, 2 sweetcorns, 400g carrots, 20g apricot kernels, 3 dried figs, 2 dates, and blanched pork shoulder. Stir well with chopsticks, cover with lid, and cook over high heat until boiling.
local_fire_departmentHigh heat until boiling vigorouslyWatch out
Lower ingredients gently into the boiling water to prevent scalding splashes.
Once boiling, continue cooking on high heat for 15 minutes. Then turn heat to medium-low, keep covered, and simmer for 1 hour 45 minutes (total 2 hours) until all flavors are extracted into the soup.
local_fire_departmentHigh heat for 15 mins, then medium-low heat for 1 hour 45 minsWatch out
Do not open the lid frequently while simmering, otherwise excess water will evaporate.
After simmering for 2 hours, open the lid, add 0.5 tsp salt to season (adjust according to personal taste). Stir gently with a ladle, turn off heat, and ladle into soup bowls to serve.
local_fire_departmentOff heatWatch out
Add salt only at the end
adding salt too early tightens meat proteins and reduces the natural sweet taste of the broth
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