Double-boiled fresh huai shan, abalone and dried scallop in pork bone broth

Serves 4 Prep time 30 minutes
Cook time 2 ½ hours

160g pork cartilage bones
200g fresh huai shan
4 dried scallops
4 abalones (8-head)

Soup base
900ml water
salt and sugar to taste

• Chop pork bones into large pieces. Set aside for use.
• Slice fresh huai shan into pieces weighing 25g. Set aside for use.
• In a large pot of boiling water, blanch pork bones and fresh huai shan for about 2 minutes.
• Strain the liquid and discard. Retain the pork bones and huai shan.
• Add pork bones, huai shan, dried scallops and abalone to the soup base. Pour this mixture into a double-boiler, cook for 2½ hours. Add salt or sugar to taste.
• Ladle soup and ingredients into a bowl. Serve.

Ling says “A classic pork bone-based soup. Adding premium ingredients with huai shan yields a sumptuous and highly nutritious tonic.”

SHARE