All soups › Heat-clearing
Sauropus (dragon's tongue) leaf and monk fruit soup with lean pork
龍脷葉羅漢果瘦肉湯
“Heaty? Then this is the pot.”
Ingredientsone pot, serves 4
百子櫃Bitter apricot kernel· a small amount only, must be cooked right through40 g (1 tael) of 南杏 and 北杏 combined
Method
- Rinse the 龍脷葉 and both kinds of apricot kernel. Crack the 羅漢果 open.
- Cut the lean pork into large pieces and blanch it (飛水, a quick boil to clear the scum).
- Bring 2 litres of water to the boil over high heat and add everything.
- Once it returns to the boil, turn down to low heat and simmer for 1.5 to 2 hours.
- Season with salt and it is ready.
Who it suits
- a hot cough with thick yellow phlegm
- an itchy throat
- a sensitive airway at the change of season
Who should take care
- not for a cold-type cough with thin, watery white phlegm
- 北杏 must be cooked right through and kept to a small amount
- people with gout or high uric acid should drink only a little, long-simmered meat soups are high in purines (general warning across this collection)
- pregnant women should be careful (北杏)
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.