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;
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!
