Cantonese Slow-Cooked Soup老火靓汤
A nourishing Cantonese clay-pot soup — pork bones simmered low and slow with lotus seeds, gorgon fruit, job's tears, and fresh Chinese yam until the broth turns milky and deeply savory.
glehnia-root
10 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Soak Medicinal Herbs
Soak all the medicinal herbs (except tofu and Chinese yam) in hot water for at least 10 minutes until softened.
Rinse and Set Aside
Rinse all ingredients thoroughly under running water and set aside.
Peel and Cut Fresh Chinese Yam
Peel and rinse the fresh Chinese yam, then cut into chunks. Don't cut too small or they'll disintegrate. Soak in salted water, fully submerged. Add the yam after the soup has simmered for one hour.
Soak Tofu in Salted Water
Similarly, soak the tofu in salted water until fully submerged. Add it to the soup during the last twenty minutes of cooking.
Add All Ingredients to Clay Pot and Simmer
Add all ingredients except Chinese yam and tofu to a clay pot (best for soup). Add 2500ml water (serves 2). Bring to a boil over high heat, then reduce to low and simmer for 2 hours. Never add cold water—only boiling water. Best to add enough water at the start for the richest flavor.
Season with Salt at the End
Season with salt to taste only after the soup is fully cooked.
Serving Suggestion
Serve Cantonese Slow-Cooked Soup as a side or supporting dish.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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