Ingredients
1. Watercress:900 grams
2. Preserved Dried Duck Kidney(陳腎):3 pcs
3. Pork Shoulder:600 grams
4. Sweet&Bitter Almond mixed:200 grams
5. Candied Dates:2 pcs
6. Dried Tangerine Peel:1/4 pc
7. Salt:2 tsp
Preparations and Steps
1. Soak sweet and bitter almond in cold water for 30 mins, rinse candied dates;
2. Soak preserved dried duck kidney in hot water for 10 mins, cut thick pcs;
3. Soak dried tangerine peel in cold water, scrape away the pitch when it becomes soft;
4. Soak watercress into cold water with 1 tsp salt for 15 mins, rinse twice and drain it;
5. Boiling water to blanch pork shoulder for 10 mins, running water to rinse and drain it;
Watercress and preserved dried duck kidney soup. [Photo provided to chinadaily. com. cn]
6. Pour in sweet and bitter almond and 300 ml drinking water into the blender, high speed to blend for 2 to 3 mins;
7. Pour in the mashed almond into a fish bag, hand press out the juice;
8. Add water into the pot(approximately 70%full), turn to high heat, when boiling, add pork shoulder, duck kidney, candied dates, dried tangerine peel and watercress, boil for 50 mins;
9. 50 mins later, turn to medium heat boil for another 1 hour, 1 hour later, pick up the pork shoulder;
10. Pour in almond juice immediately and continue to boil for 30 mins;
11. Cut pork shoulders into pcs;
Finally add salt into the soup and serve Enjoy!
