Yuexia Qingrun Bawang Flower Bone Soup

During a training session on Traditional Chinese Medicine's "Medicine and Food Have the Same Origin" (Chinese Medicine and Food), the instructor specifically mentioned that "Pitaya Flower Soup" is a signature Cantonese summer soup! (It was only through the training that I learned that "Pitaya Flower" is actually the flower of the dragon fruit.) Pitaya Flower itself clears heat and moistens the lungs, acting like a "cooling air conditioner" for your respiratory tract. Drinking this soup can be incredibly soothing for a dry cough in the summer. Pork bones replenish calcium and protein, and with our high daily activity levels, drinking this soup can boost our energy. Carotene, known as "little ginseng," is rich in vitamin A, which can relieve dry eyes and brighten skin. Apricot kernels and figs moisten the lungs, relieve coughs, and aid digestion. After a heavy barbecue hot pot meal, a bowl of this soup can also help alleviate stomach discomfort. This summer soup clears heat and moisturizes dryness, while also nourishing the body, making it suitable for the whole family. Those who appreciate life and appreciate the "sigh" (enjoyment) of life should definitely try this summer soup!

Ingredients

50g dried king lily
2 candied dates
6 slices of ginger (3 slices for blanching, 3 slices for making soup)
15g apricot kernels
5 dried figs
750g to 1000g pork bones (Recommended pork shanks, keel bones, pig tail bones, and spare ribs)
250g carrots

Steps

Cut the ginger into slices and set aside.
Soak the Queen Flower in clean water for two hours in advance and wash it thoroughly after soaking.
Soak the apricots and figs for 30 minutes in advance, wash and set aside.
Wash and peel the carrots, then cut into 3cm cubes.
Chop the pork bones into small pieces, rinse with cold water to remove surface impurities, add cold water to the pot, add cooking wine, peppercorns (or scallions), and 3 slices of ginger, bring to a boil over high heat and blanch for 5 minutes, skimming off the foam, remove the pork bones, rinse with warm water, and drain.
Place all prepared ingredients (overlord flower, pork bones, carrots, apricots, figs, remaining ginger slices, candied dates) in a clay pot (or soup pot). Add enough hot water (about 3 cm above the ingredients). Bring to a boil over high heat, then reduce to medium-low heat, keeping the broth just barely simmering, for 1.5 hours. If using a pressure cooker, place the ingredients in the pot, add hot water, and allow to boil for 10 minutes. Then, turn off the heat and allow the pressure to release naturally.
Once the soup is cooked, season with salt to taste. For a low-fat option, skim off any excess fat with a strainer, then add salt and stir thoroughly. Serve immediately.

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