Watercress and Kidney Pork Bone Soup (Cantonese-style soup)


Watercress and Kidney Pork Bone Soup (Cantonese-style soup)

Watercress and Kidney Soup is a classic Cantonese soup. The salty aroma of the kidney stimulates the appetite and aids digestion, while also adding a richer flavor to the base. The combination of sweet and apricot kernels moistens the lungs and relieves coughs, without leaving a dry taste. The watercress, with its inherent sweetness, softens and dissolves in the broth, clearing heat, moistening the lungs, and promoting urination. This soup is refreshing and soothing, relieving both greasiness and dryness. No wonder Cantonese people love it!

Ingredients

Steps

  1. Soak the kidney for about 30 minutes in advance.
    Soak the kidney for about 30 minutes in advance.
  2. Prepare ginger slices, candied dates, and almonds.
    Prepare ginger slices, candied dates, and almonds.
  3. Peel the carrots and cut into chunks for later use.
    Peel the carrots and cut into chunks for later use. Peel the carrots and cut into chunks for later use.
  4. Processing bones: Put the bones into clean water and rinse them repeatedly to wash away the blood and impurities on the surface.
    Processing bones: Put the bones into clean water and rinse them repeatedly to wash away the blood and impurities on the surface.
  5. Add water to the pot, put in the bones, pour in an appropriate amount of cooking wine, add ginger slices and a little peppercorns, turn on the heat and blanch the water. After the water boils, cook for 3-5 minutes to remove the fishy smell and blood from the bones, then rinse and set aside.
    Add water to the pot, put in the bones, pour in an appropriate amount of cooking wine, add ginger slices and a little peppercorns, turn on the heat and blanch the water. After the water boils, cook for 3-5 minutes to remove the fishy smell and blood from the bones, then rinse and set aside.
  6. Soak the watercress in clean water for more than 30 minutes, then wash it, remove the yellow leaves, drain the water and set aside.
    Soak the watercress in clean water for more than 30 minutes, then wash it, remove the yellow leaves, drain the water and set aside.
  7. Place the blanched pork bones, carrots, apricot kernels, candied dates, dried kidneys, ginger slices, and the blanched pork bones in a pressure cooker. Let the pressure vent for 3 minutes, then turn off the heat and wait for the pressure to naturally vent. If using a regular pot, cook for about 40 minutes.
    Place the blanched pork bones, carrots, apricot kernels, candied dates, dried kidneys, ginger slices, and the blanched pork bones in a pressure cooker. Let the pressure vent for 3 minutes, then turn off the heat and wait for the pressure to naturally vent. If using a regular pot, cook for about 40 minutes.
  8. Once the pressure cooker has released all the air and the lid is ready to be opened, add the prepared watercress and continue to press until the air is released. Immediately turn off the heat and allow the pressure to naturally decrease. If using a regular pot, cook for about 20 minutes. ~ For a more aesthetically pleasing dish, you can shorten the cooking time of the watercress to preserve its vibrant green color. However, cooking it in a regular pot for 20 minutes will yield a better texture, allowing the nutrients to be more fully released, blending more seamlessly with the soup, and increasing its nutritional value.
    Once the pressure cooker has released all the air and the lid is ready to be opened, add the prepared watercress and continue to press until the air is released. Immediately turn off the heat and allow the pressure to naturally decrease. If using a regular pot, cook for about 20 minutes. ~ For a more aesthetically pleasing dish, you can shorten the cooking time of the watercress to preserve its vibrant green color. However, cooking it in a regular pot for 20 minutes will yield a better texture, allowing the nutrients to be more fully released, blending more seamlessly with the soup, and increasing its nutritional value. Once the pressure cooker has released all the air and the lid is ready to be opened, add the prepared watercress and continue to press until the air is released. Immediately turn off the heat and allow the pressure to naturally decrease. If using a regular pot, cook for about 20 minutes. ~ For a more aesthetically pleasing dish, you can shorten the cooking time of the watercress to preserve its vibrant green color. However, cooking it in a regular pot for 20 minutes will yield a better texture, allowing the nutrients to be more fully released, blending more seamlessly with the soup, and increasing its nutritional value.
  9. After the pressure has naturally vented and dropped, when the lid of the pressure cooker can be opened, remove the lid and strain the oil with a strainer (discard this oil). Season with salt. Because the dried kidneys are salty, avoid adding too much salt.
    After the pressure has naturally vented and dropped, when the lid of the pressure cooker can be opened, remove the lid and strain the oil with a strainer (discard this oil). Season with salt. Because the dried kidneys are salty, avoid adding too much salt. After the pressure has naturally vented and dropped, when the lid of the pressure cooker can be opened, remove the lid and strain the oil with a strainer (discard this oil). Season with salt. Because the dried kidneys are salty, avoid adding too much salt.
Languages
Brunnenkresse-Schweineknochensuppe (kantonesische Suppe) - Deutsch (German) version
Watercress and Kidney Pork Bone Soup (Cantonese-style soup) - English version
Sopa de berros y riñón de cerdo (sopa al estilo cantonés) - Española (Spanish) version
Soupe d'os de porc au cresson et aux rognons (soupe cantonaise) - Français (French) version
Sup Selada Air dan Tulang Babi Ginjal (sup ala Kanton) - Bahasa Indonesia (Indonesian) version
Zuppa di crescione e rognone di maiale (zuppa in stile cantonese) - Italiana (Italian) version
クレソンと腎臓の豚骨スープ（広東風スープ） - 日本語 (Japanese) version
물냉이와 신장 돼지 뼈 수프(광둥식 수프) - 한국인 (Korean) version
ซุปกระดูกหมูไตและผักสลัดน้ำ (ซุปสไตล์กวางตุ้ง) - แบบไทย (Thai) version
西洋菜陳腎煲豬骨湯（粵式靚湯） - 香港繁體中文 (Traditional Chinese - Hong Kong) version