Watercress and Pork Bone Soup

First, pick and wash the watercress once, then soak it in salt water to remove any small insects clinging to the watercress. After that, wash it two or three more times. Once the water in the pot boils, add the pork bones.

After the water in the pot boils, add the pork bones.

After the water boils again, blanch the bones for 1-2 minutes. The purpose of doing this is to remove the oily fat on the surface of the pork bones. You can see a layer of foam on the water surface. Then rinse with clean water to thoroughly wash off the foam attached to the pork bones. This way, the soup will be less greasy and more delicious.

First, put the pork bones into the clay pot.

Then add the carrots, ginger slices, and jujubes; this can prevent the ingredients from sticking to the bottom of the pan.

Add the watercress, add water, cover with a lid, bring the water to a boil over high heat, then simmer on low heat for one and a half hours.

Salt is added at the end for seasoning.