Papaya Flower Soup with Pork Bones

Name: Papaya Flower Soup with Pork Bones
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 piece Chayote; 50g Queen's Flower; 300g Pork bone; 1 piece dried tangerine peel; 2 pieces Fig; a few slices Ginger; to taste Salt

A long-simmered Cantonese soup with chayote, soaked night-blooming cereus flowers, and blanched pork bones, plus dried tangerine peel for a mellow, deeply savory broth.

0 minNewMedium Soups Pot-cook Savory & Sweet

Instructions

1
Soak the water spinach overnight, then rinse it clean and drain for later use.
2
After blanching the pork bones, wash them and set aside. Cut the Buddha's hand melon into pieces, slice the ginger, and rinse the dried tangerine peel with water and set aside.
3
Put all the ingredients into the pot.
4
Then add water to cover all the ingredients.
5
Bring to a boil over high heat.
6
After bringing the soup to a boil over high heat for 15 minutes, skim off the foam from the soup.
7
Then simmer over low heat for an hour and a half.
8
Add an appropriate amount of salt to season before turning off the heat.