Five-Finger Peach, Millettia Root & Tu Fu Ling Pork Soup

Name: Five-Finger Peach, Millettia Root & Tu Fu Ling Pork Soup
Total time: 2 h
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 80 g Five-finger peach root (wu zhi mao tao); 100 g Millettia speciosa root (niu da li); 1 Fresh tu fu ling (smilax glabra), peeled and sliced; 20 g Thai sea coconut; 20 g Dried white hyacinth beans; 20 g Adzuki beans; 1 Carrot, peeled and roll-cut; 450 g Pork shank (foreleg); 1 Dried tangerine peel, pith removed; 2 Honey dates; 2.5 l Water

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cantonese chinese soupherbal-soupporkspring

Video frame thumbnail for Five-Finger Peach, Millettia Root & Tu Fu Ling Pork Soup

Servings

120

Minutes

Ingredients

2.82 oz Five-finger peach root (wu zhi mao tao)
3 1/2 oz Millettia speciosa root (niu da li)
1 Fresh tu fu ling (smilax glabra), peeled and sliced
2/3 oz Thai sea coconut
2/3 oz Dried white hyacinth beans
2/3 oz Adzuki beans
1 Carrot, peeled and roll-cut
15.87 oz Pork shank (foreleg)
1 Dried tangerine peel, pith removed
2 Honey dates
10.42 cup Water

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 7: Blanch the pork shank and rinse it before it goes in the pot. This lifts off scum and blood, so the broth stays clearer.
Technique · Step 9: After the first hard boil, drop to a gentle simmer. A rolling boil keeps churning fat and protein into the liquid and clouds the broth.