Scrub the 豬肚 (pork stomach) over and over with cornflour and coarse salt, turn it inside out and scrape it clean, then blanch it (汆水, a quick boil to clean it)
Toast the white peppercorns in a dry wok until fragrant, then crush them
Blanch the pork bones
Put everything in with the ginger slices and 3 litres of water and bring to a rolling boil over high heat
Turn the heat low and simmer for 2.5 to 3 hours
Take the 豬肚 out, cut it into strips, return it to the pot and season with salt
Who it suits
a cold stomach with a dull ache
poor appetite
feeling the cold
after childbirth
Who should take care
people with yin deficiency and flaring heat (陰虛火旺) should avoid this
people who run hot and dry should avoid this
白果 must be fully cooked and eaten in limited quantity
Soup stories
The Hong Kong recipe trick is to toast the peppercorns first and crush them after, which brings out more of the aroma. This is also a warming soup taken after childbirth.
“The pot she makes when someone needs looking after.”
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.
問阿媽ASK AH MA
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.