Watercress Soup
with Snakehead and
Duck Gizzard
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Ingredients |
watercress 15 oz
snakehead 1 pc
pork spareribs 10 oz
dried duck gizzard 2 slices
candied dates 5 pcs
dried tangerine peel 1/2 pc
water 6 cups |
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- Soak watercress in salted water for 20 minutes. Wash and drain.
- Blanch pork spareribs and duck gizzard. Rinse.
- Scale, gut and wash the fish. Wipe dry. Fry with 1 tbsp oil until
both sides are slightly brown.
- Boil 12 bowls of water together with tangerine peel. Add all the
ingredients. Bring to boil and simmer for 3 hours. Season with salt and serve.
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watercress |
Pork Ribs |
Dried Duck Gizzard |
Candied Dates |
Snakehead |
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