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

• 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

Mga hakbang

1. 1.Rinse and soak the five-finger peach root, millettia root, Thai sea coconut, adzuki beans, and dried white hyacinth beans.▶0:26
2. 2.Have the fresh tu fu ling peeled and sliced by the herb vendor, then rinse.▶1:22
3. 3.Soak the dried tangerine peel until soft and remove the white pith; soak the honey dates until soft.▶4:57
4. 4.Rinse the pork shank.▶3:55
5. 5.Peel the carrot and cut into rolling-knife (angled) chunks.▶4:36
6. 6.Blanch the tu fu ling briefly in boiling water to remove its bitterness.▶5:14
7. 7.Blanch the pork shank, then rinse clean.▶5:57
8. 8.Put all the ingredients into the soup pot and add water (about 2.5L) to cover; bring to a boil over high heat and boil for 15 minutes to let the ingredients release their flavor.▶6:17
9. 9.Cover, reduce to medium-low heat, and simmer for 90 minutes.▶6:18
10. 10.Season with salt to taste and serve.▶7:30