All soups › Lung-moistening
Glehnia root, Solomon's seal, pear and snow fungus soup with pork ribs
沙參玉竹雪梨雪耳排骨湯
“The pot Ah Ma keeps for her night owls.”
Ingredientsone pot, serves 4
Method
- Blanch the pork ribs (汆水, a quick boil to draw out blood and scum).
- Soak the snow fungus until it swells, tear it into small florets and cut off the hard base.
- Core the snow pears and the apple and cut them into pieces. Rinse the 沙參 glehnia root, 玉竹 Solomon's seal, sweet apricot kernels and red dates.
- Put everything in the pot with 2.5 litres of water and bring to the boil over high heat.
- Turn down to low, simmer for 2 hours and season with salt.
Who it suits
- a dry cough and dry throat
- dry skin
Who should take care
- Not while a cold has not cleared
- Not for people with heavy phlegm and damp
Soup stories
沙參 and 玉竹 are the moistening pair that Hong Kong's seasonal habit puts to work in both spring and autumn, good for autumn dryness and for moistening in spring alike.
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.