Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut slowly when handling tough kudzu root to prevent slips and cuts.
Cut 600g kudzu root into large chunks and peel off the outer skin. Wash the skin clean and reserve for soup, and cut the kudzu root flesh into thick pieces.
Watch out
The skin of kudzu root is hard and slippery
hold it firmly while peeling, otherwise the knife may slip and cut your fingers
Add 3000ml of water to a soup pot and bring to a boil over high heat. Add the 600g kudzu root chunks and clean kudzu skin to boil first.
local_fire_departmenthigh heatWatch out
Kudzu root is firm and must be boiled in boiling water first, otherwise it won't yield its full flavor.
Cut 300g carrots into large chunks and add them into the boiling soup pot.
local_fire_departmenthigh heatWatch out
Cut carrots into large chunks
if cut too small, they will turn mushy during long simmering
Pour 30g pre-soaked adzuki beans and 30g hyacinth beans with soaking water into the pot. Cover and boil over high heat for 30 minutes to release flavor.
local_fire_departmenthigh heat, about 30 minutesWatch out
Adzuki and hyacinth beans should be soaked beforehand, otherwise they won't soften properly during boiling.
Blanched meat is warm and slippery; hold it securely when cutting to avoid knife slips.
Cut 600g blanched pork shank into large thick pieces to help release flavors during boiling.
Watch out
Cut the pork shank into pieces for faster extraction of flavor
boiling whole takes much longer
Use chopsticks to place 600g sliced pork shank into the pot. Cover with lid and boil over high heat for 2 hours until tender.
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Lower pork shank gently into the pot to prevent hot soup from splashing onto your hands.
When the soup boils vigorously, add 300g watercress in batches, followed by 0.5 piece crushed monk fruit. Cover and boil over high heat for 30 minutes until done.
local_fire_departmenthigh heat, about 30 minutesWatch out
Watercress must be added when water is boiling hard, otherwise the soup will taste bitter and astringent.
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