老火湯LO FO TONG

All soups › Heat-clearing

Hairy gourd and salted duck egg soup with sliced pork

節瓜鹹蛋肉片湯
nourishes yincools internal fireclears heatdispels dampnesseases the bowelsSummer quick-boiled · 30 minutes Not yet surveyed (we say so honestly)

“Heaty? Then this is the pot.”

Ingredients

街市Hairy gourd / fuzzy melon· scrape the skin and slice1 to 2
街市Salted duck egg1
街市Lean pork· sliced150 g
街市Fresh ginger2 slices

Method

A fast-boil soup (滾湯, ingredients go in once the water boils) and it is done in 20 to 30 minutes. The 鹹蛋 is already salty, so taste before you add any salt.

  1. Scrape the skin off the 節瓜 (hairy gourd) and slice it. Marinate the pork slices briefly with a little oil, salt and cornflour.
  2. Wash the 鹹蛋 (salted duck egg) and crack it open. Dice the yolk and set the white aside.
  3. Bring 1.5 litres of water to the boil, add the ginger slices and 節瓜 and cook for 5 to 8 minutes until soft.
  4. Add the salted egg yolk and cook for 2 minutes, then add the pork slices and the salted egg white, stirring the white apart.
  5. Turn the heat off as soon as the pork is cooked. Taste first, then add salt only as needed.

Who it suits

  • poor appetite in summer heat

Who should take care

  • people with high blood pressure should note the sodium in the 鹹蛋

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“Heaty? Then this is the pot.”

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.