Snow Pear Fish Maw and Sea Cucumber Soup

Name: Snow Pear Fish Maw and Sea Cucumber Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 piece Pear; 4 pieces Carrot; 350g Fresh Chinese yam; 200g Dried fish maw; 5 pieces Small spiny sea cucumber; 500g Lean meat; 10 pieces Chicken feet; 3-4 pieces Cured duck kidney; 2 slice Ginger; 1 piece dried tangerine peel; 3 piece candied jujube; 15g Southern apricot; 15g Northern apricot

An opulent Cantonese slow soup with fish maw, sea cucumber, snow pear, salted duck kidney, apricot kernels, and aged tangerine peel for layered, nourishing depth.

0 minNewEasy Soups Pot-cook Light

Instructions

1
Soak the fish maw in water overnight.
2
Together with the blanched sea cucumbers.
3
Take it out, rinse it, and cut it into sections. (Size is up to you)
4
Lean meat and chicken gizzards release the same blood water, rinse off the foam.
5
Cut the duck kidneys (preserved duck kidneys) into small pieces. (Preserved duck kidneys have the effects of strengthening the spleen and relieving stagnation, nourishing Yin, and tonifying the kidneys)
6
Soak the northern and southern apricot kernels in water for half an hour.
7
Soak the dried tangerine peel in hot water until it softens, and use a knife to scrape off the inner white membrane. (It is said that the white membrane is drying and hot.)
8
Carrots, fresh Chinese yam peeled and cut into pieces, snow pear cored and cut into pieces.
9
Put all the ingredients into a soup pot, add an appropriate amount of water, bring to a boil over high heat for 10 minutes, then simmer over low heat for 1.5 to 2 hours.
10
Slow cooking produces delicate work, and the beautiful soup is ready.
11
Sweet and tasty, no need to add salt for seasoning. (Of course, you can add it if you like.)