All soups › Lung-moistening
Double-boiled lean pork with fritillary bulb, lily bulb and apricot kernels
“The pot Ah Ma keeps for her night owls.”
Ingredientsone pot, serves 4
Method
Double-boil (隔水燉, the covered pot sits in a pan of simmering water): in a single serve pot pour in about 400 ml of boiling water to just cover, put the lid on and seal it with cling film (traditionally 紗紙, a thin gauze paper), then sit it in a pan of boiling water (the water coming one third to halfway up the side of the pot) for 3 hours. Salt goes in last.
- Crush the 川貝 (fritillary bulb); soak the lily bulb until soft; rinse the sweet and bitter apricot kernels.
- Cut the lean pork into pieces and blanch it (汆水, a quick boil that draws out the blood and scum).
- Put everything in the double-boiling pot and pour in about 400 ml of boiling water.
- Seal the pot and double-boil (隔水燉, the covered pot sits in a pan of simmering water) for 3 hours.
- Season with salt and it is ready.
Who it suits
- dry cough
- long standing cough with little phlegm
- yellow phlegm that is hard to bring up
Who should take care
- Fritillary bulb is not for a cold type cough (thin, clear white phlegm)
- At the onset of a cold, clear the surface first
- Those with a weak cold digestion should take care
- Do not take double-boiled tonics while a cold has not fully cleared (applies across this collection)
- People with gout should take care, long double-boiled meat soups are high in purines (general warning across this collection)
Soup stories
The cough pot for people who cannot face crocodile meat. It runs on the same fritillary bulb logic using only everyday ingredients. For the sweet version, fritillary bulb double-boiled with pear, see the 冰糖燉雪梨 entry.
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.