Tag Archives: Chinese Soup Recipe

Chinese Soup Recipe：Blotched Snakehead Fish with Carrot and Green Radish Soup（for 12 persons）

2018/12/20 Lets Woodson

Blotched Snakehead Fish	1 whole （about 800g）
Pork (Lean Meat)	600g
Dried Tangerine peel	2 pcs
Dried Honey Dates	100g
Sweet Apricot Kernel	70g
Sea Coconut	1 whole
Carrot	1.2kg
Green Radish	600g
Water

Dried Tangerine peel : 2 pcs, Soak it to soft, remove the white layer

2. Dried Honey Dates :100g, Sweet Apricot Kernel : 70g, rinse it.

3. Sea Coconut：1 whole，rinse and slice it

4. Carrot : 1.2kg, Green Radish : 600g, Peel Green Radish and Carrot. cut them into pieces

5. Add water into a slower cooker : about 20 cups. Add Sweet Apricot Kernel, Green Radish, Carrot, Sea Coconut and Dried Tangerine peel . Bring water to boil.

6. Pork (Lean Meat) : 600g, remove the attached fat。Cut the Port into pieces.

7. bring water to boil with the pork together, keep boiling for 3 mins. after 3 mins, rinse it. Put the pork into slow cooker

8. Blotched Snakehead Fish : 1 whole （about 800g）, Cut Blotched Snakehead Fish, into halves, make two cuts on back (release the flavour to soup easier). wash the fish, remove the fish blood

9. put the fish into boiling water, after half minute, wash the fish. remove the slime on skin.
put fish into soup bag, put the soup bag into slow cooker

10. Too full. Keep some water for later use. Refill the water when some water is evaporated. Remember to reheat the water first.
bring water to boil over high heat. then, cook over slow heat for 3 hours. (2.5 hour is possible if the Sweet Apricot Kernel become soft.)

11. after 3 hours, add salt before serve!

All, BOIL

Chinese Soup recipe : Winter Melon with dried Bonito and Pork soup

2016/08/01 Lets Woodson

Winter Melon	1200 g
Pork (lean meat)	150 g
dried Bonito	1piece (about 40g)
Ginger	1slice
Water	12 cups
Oil	1/2 tsp
Salt

1. Winter Melon : 1.2kg, remove melon skin. remove the core, cut it into pieces

2.Pound a slice of Ginger

3. Pork (lean meat) 150g. Transfer pork into water. Bring water to boil for 1 minute.

rinse the pork after 1 minute. Dish it up and set aside

2. 1 piece of dried Bonito. (about 40g). Rinse it. Let it absorb the water. Then, press it out. Repeat this for few times

Tear it into pieces

3. add 12 cups of water, Winter melon, dried Bonito, Pork and Ginger. add 1/2 tsp of Oil.

Bring water to boil over high heat. Then, turn heat to slow and boil for 1 hour.

after 1 hour, add salt for seasoning

All, BOIL, Soup

Chinese Soup Recipe：Potato with Tomato Soup

2016/01/04 Lets Woodson Leave a comment

Potato	900g
Carrot	about 150g
Pork (Lean meat)	300g
Tomato	300g
Ginger	1 slice (pounded)
Oil	1/2 tbsp
Salt	for seasoning

1. Peel and rinse the potato (900g). Cut it into pieces

2. Peel and cut the carrot into pieces (about 150g)

3. Pork (lean meat) 300g. Cut it into pieces. Transfer pork into water. Bring water to boil for 1 minute.

rinse the pork after 1 minute. Dish it up and set aside

4. Tomato(300g), rinse and cut it into pieces

5. Add 12 cups of Water, Potato, Carrot, Pork, Tomato, pounded Ginger, 1/2 tbsp of oil. Cover it, bring water to boil over high heat. Then, cook over slow heat for 1.5 hour.

after 1.5 hour, season it with salt, Serve!

All, BOIL, Soup

Chinese Soup Recipe: Winter Melon Soup (for summer)

2015/10/06 Lets Woodson Leave a comment

Winter Melon	2.4kg
Chinese Date	100g
White Hyacinth Bean	80g
Rice bean	80g
Common Rush	5g
Dried Tangerine peel	2pcs
Water	24 cups

1. Put 24 cups of Water into a slow cooker

2. Rinse White Hyacinth Bean (80g), Rice bean (80g) and Chinese Date (100g). Then, put it into the cooker.

3. wash Common Rush, then put it into the cooker

4. Rinse and clean 2 pcs of Dried Tangerine peel. Then put it into cooker

5. wash Winter Melon : 2.4kg.

remove the core and cut the winter melon into big pieces

6. Put Winter melon into the cooker. Bring water to boil. Then, switch it to slow heat and cook for 3 hrs

7. after 3 hours, serve!

All, BOIL

Chinese Soup Recipe: Pork Spareribs Soup with Chestnuts and Mushrooms

2014/10/24 Lets Woodson

Chestnut	400 g
Spareribs	600 g
Chinese Mushroom	150 g
Ginger (pounded)	1 slice
Salt	little
Water

1. Rinse Chinese Mushrooms (150g), Soak it to soft. Cut off the stems

2. Bring water to boil, soak the Chestnuts(400g) in boiling water for 10 mins

3. Pork Spareribs (600g). Bring water to boil, boil the spareribs for half minute. Rinse the Spareribs. Dish it up and set aside.

4. after 10 mins, peel off Chestnuts shell. Then, soak it in water, prevent it’s color turn black.

5. Put a pounded Ginger, Mushroom, Spareribs and Chestnuts to the pot. Add water (totally, about 10 cups of water in the pot)

6. Bring water to boil over high heat. Then, simmer for 2 hours. In the meantime, re-fill water.

7. season it with salt before serve!

All, BOIL

Chinese Soup Recipe：Pork Pancreas with Corn Soup

2014/07/10 Lets Woodson

Pork Pancreas	4 pcs
Corn	5 pcs
Water Chestnut	300 g
Ginger (Pounded)	3 slices
Salt	Little
Rice Wine	1 tbsp
Water	about 15 cups

1. Pork Pancreas : 4pcs, remove the fat

2. Bring water, sliced Ginger (2 slices), Rice wine (1 tbsp) to boil. Then, add Pork Pancreas. Boil the Pork Pancreas for 5 minutes.

3. After 5 minutes, rinse the Pork Pancreas

4. Split Water Chestnut : 300g. Cut 5 pcs of Corns into sections

5. Put all ingredients into pot. Add a slice of pounded Ginger. Add about 15 cups of water.

6. Bring water to boil. Then, simmer for 2 hours

7. after 2 hours, Season it with salt

All, Soup

Chinese Recipe : Pig’s stomach with Beancurd Sheet Soup

2013/10/30 Lets Woodson

Ingredients for Soup
Pig’s Stomach	1 pcs
Water Chestnut	600g
Ginkgo	150g
Pork (Lean meat)	300g
Dried Tangerine Peel	1 pcs
White Pepper	about 10 pcs
Beancurd Sheet	150 g
Water	9 cups

Ingredients for washing Pig’s Stomach
Salt	2 tbsp
cornstarch	2 tbsp
Oil	2 tbsp
Ginger (pounded)	1 slice
Water

A. Preparation – Wash the Pig’s Stomach

1. Cut off the fat. Then, flip the Stomach and remove the dirt.

2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.

3. Use 1 tbsp of cornstarch and 1 tbsp of oil to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.

4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.

5. Scratch the outer thin layer off. Flip the Pig’s Stomach, cut the fat and rinse it. Then, flip the Pig’s stomach again.

6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.

7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.

B. Cooking Method

1. Prepare Water Chestnut 600g and Ginkgo 150g. Remove the pith of Ginkgo.

2. Put the Pork into boiling water for 1 minute.

3. Bring 9 cups of water with Ginkgo, Water Chestnut, Pig’s Stomach and Pork to boil.

4. Rinse and clean the Dried Tangerine peel

5. Put few pieces of White Pepper into Pig’s Stomach.

6.Put Tangerine Peel and the boiled ingredients into Slow Cooker. Bring water to boil over high heat. Then switch it to slow.

7. Rinse the Beancurd Sheet. Then put it into slow cooker.

8. Boil until Pig’s Stomach soft. (around 2 hours)

All, Soup

Chinese Soup Recipe : Kudzu with Snake-head Fish Soup

2013/07/03 Lets Woodson

Ingredients for 20 bowls of soup
Kudzu	1.2kg
Snake-head Fish	1 whole
Pork (Lean Meat)	600 g
Dried Tangerine peel	2 pieces
Preserved Date	5 pieces
Sweet apricot kernels	80 g
Water	20 cups
Salt	little

1. Prepare above ingredient (Sweet apricot kernels,Preserved Date and Dried Tangerine peel. Rinse Dried Tangerine peel.

2. Put the pork into boiling water for a minute. Then, drain.

3. Rinse the fish. Remove the fish blood. Then, cook it in boiling water for a minute. Cut it into large pieces and put it into a soup bag.

4.Wash the Kudzu. Put the Kudzu into boiling water for one minute. Then, drain.

5. Put all ingredients into a pot. Bring water to boil on high heat. Then, switch to slow heat and cook for 3 hours. In the meantime, re-fill water if necessary.

6. Add Salt before serve!

All, Soup

Chinese Soup Recipe : Dried white cabbages with Snake-head Fish and Carrot Soup

2013/02/19 Lets Woodson

Ingredients for 20 bowls of soup

Dried white cabbages	150 g
Snake-head Fish	1 whole
Carrot	1200 g
Pork (Lean Meat)	600 g
Dried Tangerine peel	2 pieces
Preserved Date	5 pieces
Sweet apricot kernels	80 g
Water	20 cups
Salt	little

1. Prepare above ingredient (Sweet apricot kernels,Preserved Date , Carrot and Dried Tangerine peel) . Cut carrot into pieces. Rinse Dried Tangerine peel.

2. Soak Dried white cabbages to soft (about 2 hours). Rinse and drain.

3. Put the pork into water. Bring water to boil. Then, boil it for a minute. After a minute, transfer the pork to the slow cooker.

4. Rinse the fish. Remove the fish blood. Then, cook it in boiling water for a minute. Cut it into large pieces and put it into a soup bag.

5. Put all ingredients into a slow cooker. Bring water to boil on high heat. Then, switch to slow heat and cook for 3 hours. In the meantime, re-fill water if necessary.

6. Add Salt before serve!

All, BOIL

Chinese Soup Recipe : Sugarcane with Imperata Rhizoma, Carrot and Water chestnut Soup

2013/02/04 Lets Woodson

Sugarcane	170 g
Imperata Rhizoma	40 g
Carrot	900 g
Water chestnut	150 g
Pork (Lean Meat)	200 g
Dried Tangerine peel	1 piece
Water	10 cups
Salt

1. Rinse Dried Tangerine peel. Peel and cut Carrot and Water chestnuts into chunks. Rinse and cut Sugarcane and Imperatae Rhizomea into sections.

2. Put the pork into boiling water for a minute. Then, drain.

3. Add 10 cups of water and all ingredients into a pot. Cover the lid and bring water to boil over high heat. Then, cook over slow heat for 3 hours. In the meantime, refill water to keep water level.

4. Season it with Salt.

5. Serve!