I’d cooked a similar soup on the stove top (ginseng chicken soup) shared in an earlier post. However, this time I chose to use the method of double-boiling and I used pork instead of chicken. The method of double-boiling cooks food slowly at a lower temperature. It is believed that the soup ingredients will slowly release the nutrients into the soup and the flavour and nutrients are ‘locked’ in the soup. Here’s sharing the double-boiled ginseng soup recipe!
Soup served with lean pork and wolfberries
- 140g lean pork
- 5g solomon's seal
- 1 tablespoon wolfberries
- 6 red dates (pitted)
- 5g American ginseng roots
- 2 pieces dried huai shan
- 2 rice bowls water or about 800ml water
- salt to taste (optional)
- Blanch the meat.
- Rinse the herbs.
- Add all the ingredients (except wolfberries) into the double-boiler.
- Double-boil for 2-3 hours.
- Add wolfberries in in the last 5min.
- Add salt to taste.
- Sieve the soup, serving only the wolfberries and pork in the soup.
Click the link for the full list of soup recipes (with thumbnails).
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