Clear Heat & Moisten Dryness Soup: Dry & Fresh Bok Choy with Salted Duck Gizzard & Pork Bones
Autumn weather is dry, making the body prone to heat, especially after eating fried or grilled foods, which can easily lead to sore throat. This Gold-Silver Vegetable, Salted Duck Gizzard, and Pork Bone Soup is perfect for the season. The soup is sweet and savory, with effects of clearing lung heat, promoting body fluid, moistening dryness, and relieving constipation. Gold-Silver Vegetable refers to dried bok choy and fresh long stem bok choy. Dried bok choy is made by sun-drying fresh long stem bok choy, but it is prone to insects during drying and storage, so today we will also teach you a convenient cleaning method. Dried bok choy: sweet and slightly cold in nature, has effects of clearing heat, moistening lungs, diuresis, reducing swelling, and aiding digestion. Fresh long stem bok choy: sweet and slightly cold in nature, clears lung heat and relieves constipation. Salted duck gizzard: sweet and salty, warm in nature, clears heat, moistens lungs, nourishes stomach, and aids digestion. Dried scallops: rich in protein, vitamins, and minerals, nourishes yin and kidneys.
Ingredients
- Dried bok choy 80g
- Fresh long stem bok choy 150g
- Salted duck gizzard 3 pieces
- Dried scallops (conpoy) 40g
- Pork bones (pork spine or butt) 450g
- Carrot 1 piece
- Dried tangerine peel 2 pieces
- Sweet and bitter apricot kernels 40g
- Dried jujube (honey dates) 2 pieces
- Water 3L
Instructions
- 1
Soak dried bok choy in hot water for about 15 minutes.
- 2
Gently open the leaves, rub them lightly with your hands, then rinse with clean water several times.
- 3
Blanch pork bones in boiling water, then set aside.
- 4
Wash fresh long stem bok choy, cut into sections, and set aside.
- 5
Cut carrot into rolling chunks and set aside.
- 6
Soak dried scallops, dried tangerine peel, sweet and bitter apricot kernels, and dried jujubes in water for 15 minutes.
- 7
Soak salted duck gizzards in water for half an hour.
- 8
Once the duck gizzards are soft, cut halfway through each to help release flavor.
- 9
Remove the white pith from the dried tangerine peel.
- 10
Put all ingredients into a pressure cooker and press the soup button.
- 11
When done, add salt to taste.
Cook it from the original
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