Pear, Apple, White Fungus and Pork Bone Soup 蘋果雪梨雪耳豬骨湯

INGREDIENTS:

2 Apples

2 Pears

2 White Fungus

8 Pork Bones

8 cups Water

4 Honey Dates

1 handful Dried Apricot Seeds

Salt to taste

DIRECTION:

1. Core the apples and pears. Submerge the white fungus in water to rehydrate it; tear it into big pieces and discard the hard core.

2. In a large soup pot, add all the ingredients except the salt. Bring it to a boil over high heat. Then reduce the heat to medium-high. Continue to boil for another one hour. Season it with salt to taste.

Conch, Chestnut, and Pork Bone Soup (instant pot)｜粟子螺頭豬骨湯 (壓力煲)

INGREDIENTS:

8 Conches, dried

20 Chestnuts (I used frozen)

4 Pork Bones

3 Sweet Dates

5 Chinese Yam, dried

2 tablespoons Goji, dried

10 Longan, dried

Salt to taste

材料：

8 隻  乾螺頭

20 粒  粟子 (我這兒用上急凍)

4塊  豬骨

5 片  淮山

2 湯匙  杞子

10 粒  龍眼乾

鹽調味

DIRECTION:

1. Rinse dried conches under running water.

2. Rinse pork bones under running water to remove the small bone pieces.

3. Crack open dried longans and remove the sweet flesh; discard the shells.

4. Prepare the goji.

5. Prepare dried Chinese Yam and sweet dates.

6. Add all ingredients in the instant pot.  Close the seal.  Set up "high pressure" for 30 minutes.  When it is finished boiling, allow it to release the pressure naturally.

7. Enjoy when it is hot.

Dace Fish Pork Bone Soup | 陵魚豬骨湯

This soup is commonly made during the summer time, when the weather is humid and hot and we feel lethargic.  We believe that the humidity brings tiredness to our body and this soup can help replenish our energy.

The dace fish is absolutely tasty.  You can surely still taste the sweetness in it after the long period of cooking.  Though be careful of the fine bones hidden inside.

INGREDIENTS:

1 Dace Fish, descaled, rinsed

4-6 Pork Bones, rinsed

1/4 cup Chixiaodou

1/4 cup Biandou

8 cups Water

Salt to taste

材料：

1 條 鯪魚

4-6 塊 豬骨

1/4 杯  赤小豆

1/4 杯  扁豆

8 杯  水

鹽  調味

DIRECTION：

1. In the soup pot, combine pork bones, chixiaodou, biandou, and water.  Bring it to a boil, and then continue to boil over medium-high over about 30 minutes.

2. Add dace fish; boil another 30 minutes.  Season with salt to taste. Turn off the heat.

做法：

1. 在一只湯鍋內加入豬骨、赤小豆、扁豆和水。用大火煮滾，再用中大火煮30分鐘。

2. 下陵魚；繼續煮30分鐘。下鹽調味；關火。

Asian Moon Scallop, dried Yam and Bone Soup | 日月魚准山排骨湯

In Hong Kong, Asian Moon Scallop is a common ingredient in our cuisine.  It is a type of bivalve which is gutted and dried before being sold to the market for making soup.

The fish-like appearance is the result of the cut when fishermen shuck the scallop and remove the guts.  After the fishermen collect a number of the scallop, they will tie them into a small bundle and dry them in the sun to strengthen the flavour and to preserve them.

Photo by: http://www.sealifebase.org/summary/Amusium-pleuronectes.html

 People in Hong Kong call these scallops "Yat-Yuet Fish".  "Yat" means "daytime 日" and "Yuet" means "moon 月".  The name probably comes from the red and white colour shell.

Asian Moon Scallop has a very similar taste to dried scallop.  It is a great substitute when you are looking for some inexpensive ingredients to make healthy soup.

Asian Moon Scallop, Fresh Yam and Bone Soup 日月魚准山排骨湯

INGREDIENTS:

10 Asian Moon Scallop, about 2 bundles

8 pcs Chinese Yam, dried

6 Pork Bones

4 Carrot, cut into big pieces

3 tablespoons Wolfberries, dried

2 tablespoons Bitter Apricot Kernels

Water

Salt to taste

材料：

10 日月魚乾，約2束

8 片  乾准山

6 塊  豬骨

4 條  紅蘿蔔，切大塊

3 湯匙  杞子乾

2 湯匙  南北杏

水

鹽  調味

DIRECTION:

1. Rinse the pork bones.  In a deep pot, add all ingredients together.  Fill the water enough to cover the ingredients.

2. Bring it to a boil, and then reduce the heat to medium-high and boil for another 45 minutes.  Season it with salt to taste.

做法：

1. 洗淨豬骨。在一只深鍋中，加入所有材料。加水； 水應蓋過湯料。

2. 把水和湯料煮滾，然後把火調低至中大火。繼續煮45分鐘，最後下鹽調味。